Mince cilantro (no need to stem).
Trim and thinly slice white portions of green onions. Slice green portions on an angle. Keep white and green portions separate.
Core tomato and cut into ¼" dice
Pat steak strips dry, and season with a pinch of salt and pepper.
Make the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally until no pink remains, 5-7 minutes.
Remove from burner and stir in BBQ sauce. Remove to plate and cool 5 minutes.
Wipe pan clean and reserve.
While filling cooks, make salsa.
Make the Salsa
In a mixing bowl, combine tomato, corn, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside, stirring occasionally to allow flavors to marry.
Cook the Quesadillas
Place tortillas on a clean work surface.
Evenly distribute half the cheese on half of three tortillas. Top with steak, then add remaining cheese. Top with remaining tortillas.
Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil.
Working in batches if necessary, add quesadillas to hot pan and cook until browned, 2-3 minutes per side. Replenish with 2 tsp. olive oil if pan becomes dry.
Plate dish as pictured on front of card, garnishing with ranch dressing, green portions of green onions, salsa, and reserved cilantro. Bon appétit!