Cheeseburger Quesadillas
Golden, crispy tortilla on the outside with oozy cheddar, savory ground beef, tangy pickles, and a swirl of burger magic inside. Cheeseburger quesadillas mash up all your favorite burger flavors in a crunchy, cheesy format, paired perfectly with homemade burger sauce for dunking bliss.
2
quesadillas
Ingredients
Special Sauce
- 1/3 cup (80 g) mayonnaise or Greek yogurt
- 2 tbsp (30 g) ketchup
- 2 tbsp (20 g) dill pickles finely minced
- 1 tbsp (10 g) white onion finely minced
- 1 tsp (5 ml) pickle juice
Quesadillas
- 1/2 lb (225 g) lean ground beef or ground turkey
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 tsp (3 g) salt or to taste
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 4 burrito-size flour tortillas
- 1 1/2 cups (150 g) sharp cheddar cheese freshly grated if possible
- 1/4 cup (30 g) white onion diced
- 1/4 cup (20 g) dill pickles sliced
- cooking spray or oil for skillet
Equipment
- Large skillet
- wooden spoon
- Mixing bowl
- Spatula
- Cutting board
Instructions
- Make the sauce: In a small bowl, mix together the mayo, ketchup, minced pickles, minced onion, and pickle juice until well combined. Taste and adjust as desired. Refrigerate while you make the quesadillas.
- Cook the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned and cooked through. Drain excess fat.
- Season the beef: Add Worcestershire sauce, salt, pepper, garlic powder, and onion powder to the skillet. Stir to combine and cook for 1 minute. Remove from heat.
- Prep the skillet: Wipe out the skillet if necessary, then heat over medium. Grease lightly with cooking spray or oil.
- Assemble: Lay one tortilla in the skillet. Sprinkle a layer of cheese over half (or the whole, if stacking), then top with half the seasoned beef, some diced onion, and sliced pickles. Add more cheese, then lay a second tortilla on top, or fold in half.
- Cook: Cook for 2–3 minutes until the bottom is golden and crisp. Carefully flip and cook the other side until golden and cheese is melted.
- Repeat: Repeat the filling and grilling process for the second quesadilla.
- Rest & serve: Let quesadillas cool for 5 minutes before slicing into wedges. Serve with the sauce for dunking and extra pickles on the side.
Notes
Use different cheeses (American, Swiss, pepper jack) or ground turkey for variation. Add cooked bacon for a twist. For a spicy kick, stir hot sauce into the filling or sauce.
Best served fresh, but leftovers can be wrapped and crisped in a skillet for reheating.
Best served fresh, but leftovers can be wrapped and crisped in a skillet for reheating.
Nutrition
Calories: 535kcal | Carbohydrates: 37g | Protein: 29g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 1430mg | Potassium: 522mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 2mg | Calcium: 390mg | Iron: 4.2mg