Sloppy Jose Quesadillas

Heat olive oil in a large skillet over medium heat. Add onions and cook until beginning to soften, about 5 minutes. Stir in garlic, jalapeño and spices. Cook until fragrant, about 30 seconds. Add the ground beef, stirring with a wooden spoon to break up meat. Season to taste with salt and pepper. Pour in beer and cook for 1 to 2 minutes, letting the liquid reduce slightly. Stir in the tomato sauce, Worcestershire and hot sauce. Let simmer for about 10 minutes to allow liquid to reduce slightly and flavors to meld. Turn off heat and set aside. Heat a medium nonstick skillet over medium heat. Meanwhile, build your quesadillas. Sprinkle about 1/4 c each of pepper jack and cheddar over 4 tortillas. With a big spoon, spread heaping scoops of the meat mixture on top of the cheese. Sprinkle with more cheese, then top with remaining for tortillas. One at a time, transfer quesadillas to the pan. Cook until golden-brown, about 3 minutes. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown. Slice quesadillas into wedges and garnish with sour cream.