Cheeseburger Quesadillas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
936 kcal
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Course
Main Course
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Cuisine
American
Cheeseburger Quesadillas
Description
The Cheeseburger Quesadillas recipe uses cooked seasoned ground beef, 8-inch flour tortillas, shredded cheddar cheese, and optionally dill pickles to mimic a cheeseburger inside a folded tortilla. The ground beef is browned and drained to reduce greasiness. Then each tortilla is filled with cheese, cooked beef, and pickle slices if desired, folded in half, and cooked in a skillet until both sides are golden and the cheese is melted.
This creates a handheld dish with a crispy tortilla exterior enclosing the savory meat and melted cheddar, reminiscent of a cheeseburger flavor profile but in quesadilla form. The optional pickles add a sharp tang that complements the richness of beef and cheese.
These quesadillas are served with wedge salads made from iceberg lettuce, cherry tomatoes, and finely chopped shallot, accompanied by a special sauce combining mayonnaise, ketchup, pickle juice, mustard, and Worcestershire sauce, enhancing the ultimate cheeseburger experience without the bun. The recipe yields four quesadillas and four salads, suitable for a family meal or casual lunch.
Leftovers can be stored refrigerated for up to four days. The special sauce can be prepared up to three days in advance or doubled for other uses like sandwiches and salads.
Ingredients
For the special sauce:
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 2 tablespoons pickle juice
- 1 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- salt freshly ground
- black pepper freshly ground
For the quesadillas:
- 1 pound ground beef (see note 1)
- 4 (8-inch) flour tortillas
- 4 cups cheddar cheese shredded
- 24 dill pickles optional (see note 2, chips
For the wedge salads:
- 1 head iceberg lettuce cored and cut into 4 wedges (see note 3)
- 8 cherry tomato quartered
- 1 shallot finely chopped
Instructions
- To make the special sauce, in a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Set aside.
- To make the quesadillas, in a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well.
- Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet. Top half the quesadilla with 1/2 cup cheese, 1/4 of the cooked beef. Top with pickle slices, if using,
- Sprinkle top half with 1/2 cup cheese. Fold in half and cook until cheese is melted and the tortilla is golden brown on one side, about 2 minutes.
- Flip quesadilla and continue cooking until all the cheese is melted and the second side is golden brown. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas, cheese, beef, and pickles. Cut each quesadilla in half, and stack 2 halves on each of the 4 plates.
- To make the wedge salads, add one wedge of Iceberg to each plate and top with shallots and tomatoes. Drizzle the quesadillas and salad with sauce. Serve more sauce on the side if desired.
Notes
- Use 80/20 ground beef for more flavor and drain cooked meat well to prevent greasy quesadillas.
- Pickle chips are optional; they add a classic cheeseburger tang if included.
- Substitute iceberg lettuce in wedge salads with other mild greens like romaine or Boston lettuce.
- Make the special sauce up to 3 days ahead or double it to use in other dishes or sandwiches.
- Store leftovers in the fridge covered for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 936 kcal
% Daily Value*
| Serving | 1quesadilla+salad | |
| Calories | 936kcal | 47% |
| Carbohydrates | 16g | 5% |
| Protein | 50g | 100% |
| Fat | 75g | 115% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 1638mg | 68% |
| Potassium | 826mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2171IU | 43% |
| Vitamin C | 13mg | 14% |
| Calcium | 893mg | 89% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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