Applebees Quesadilla Burger
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
1890 kcal
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Course
Main Course
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Cuisine
American
Applebees Quesadilla Burger
Description
The Applebees Quesadilla Burger combines a classic burger patty with a twist: instead of a bun, it uses small cheddar cheese quesadillas as a base and cover. The ground beef is simply seasoned with salt and pepper, then cooked in a skillet until browned and juicy. Each burger patty rests atop a melted cheese quesadilla, which provides a crispy yet gooey texture. Layers of pepper jack cheese and crisp applewood-smoked bacon add richness and smoky flavor. Fresh pico de gallo and shredded iceberg lettuce contribute a brightness and crunch, balancing the richness with freshness.
The Mexi-ranch sauce, made from sour cream, ranch dressing, salsa, and taco seasoning, ties everything together with a creamy and tangy spice that enhances the overall flavor profile. The quesadillas are pan-fried until golden, creating a sturdy yet tender alternative to bread buns.
This burger variation works well as a hearty meal, combining familiar taco and burger elements. It is best served warm to keep the cheese melted and bacon crispy. Leftover Mexi-ranch sauce can double as a salad dressing, and you can customize the quesadillas further by adding cooked chicken or vegetables if desired.
Ingredients
Mexi-Ranch Sauce
- 1/2 cup sour cream
- 1/2 cup ranch dressing
- 1/4 cup salsa
- 1 teaspoon taco seasoning
Quesadillas
- 1 1/2 cups cheddar cheese shredded
- 16 tortillas small, street taco sized
Burger Patties
- 1 1/2 pounds ground beef chuck
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
Burger Toppings
- 8 lices pepper jack cheese
- 8 lices Bacon cooked until crisp, applewood smoked
- 1/2 cup Pico de Gallo
- 2 cups iceberg lettuce shredded
Instructions
Mexi-Ranch Sauce
- Combine the sour cream, ranch dressing, salsa, and taco seasoning in a small bowl. Stir to combine.
Quesadillas
- Preheat the oven to 200°F.
- Divide the cheese evenly among 8 tortillas. Cover the cheese with the 8 remaining tortillas.
- In a large non-stick skillet over medium heat, cook the quesadillas for about two minutes on each side until they are golden brown and the cheese is melted.
- Remove from the skillet and keep warm in the oven while you cook the burgers.
Burger Patties
- Combine the ground chuck, salt, and black pepper in a bowl, and use your hands to incorporate. Divide the beef into 4 patties.
- With a paper towel, wipe out the non-stick skillet you used for the quesadillas, and cook the burgers over medium heat for 4 to 5 minutes on each side.
Burger Assembly
- Place each burger patty on top of a quesadilla. Top each patty with 2 slices of pepper jack cheese, 2 slices of cooked bacon, pico de gallo, shredded lettuce, and Mexi-ranch sauce.
Notes
- Baking bacon in the oven yields evenly crisp, flat slices without the mess of pan-frying.
- The Mexi-ranch sauce can be made ahead and stored for use as a salad dressing.
- Adding leftover grilled chicken or vegetables to the quesadillas is a good way to use up extras.
- Use either store-bought or homemade pico de gallo according to preference or convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1890 kcal
% Daily Value*
| Calories | 1890kcal | 95% |
| Carbohydrates | 133g | 44% |
| Protein | 76g | 152% |
| Fat | 115g | 177% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 2g | 100% |
| Cholesterol | 257mg | 86% |
| Sodium | 3792mg | 158% |
| Potassium | 1149mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 960mg | 96% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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