Description
Cheeseburger Quesadillas combine the savory flavors of classic cheeseburgers with the cheesy, crispy goodness of quesadillas. This easy-to-make recipe features seasoned ground beef, melted cheddar cheese, and a special tangy sauce served with fresh wedge salads for a fun and satisfying meal that the whole family will love.
Ingredients
Special Sauce
- 1/3 cup mayonnaise
- 1/3 cup ketchup
- 2 tablespoons pickle juice
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
Quesadillas
- 1 pound ground beef
- 4 (8-inch) flour tortillas
- 4 cups shredded cheddar cheese
- 24 dill pickle chips (optional)
Wedge Salad
- 1 head Iceberg lettuce, cored and cut into 4 wedges
- 8 cherry tomatoes, quartered
- 1 shallot, finely chopped
Instructions
- Prepare the special sauce: In a small bowl, combine mayonnaise, ketchup, pickle juice, yellow mustard, Worcestershire sauce, and salt and freshly ground black pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Mix thoroughly and set aside to let the flavors meld.
- Cook the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat and set the beef aside.
- Heat the skillet and start assembling quesadillas: Wipe out the skillet, coat it lightly with nonstick spray, and reheat over medium heat. Working with one tortilla at a time, place it in the skillet.
- Add fillings and fold the quesadilla: On half of the tortilla, sprinkle 1/2 cup shredded cheddar cheese, then evenly distribute 1/4 of the cooked ground beef. Add 6 dill pickle chips if using, then sprinkle another 1/2 cup of cheese on top. Fold the tortilla over to cover the fillings.
- Cook the first side: Cook until the cheese starts melting and the bottom of the tortilla is golden brown, about 2 minutes.
- Flip and cook the other side: Carefully flip the quesadilla and continue cooking until the cheese is fully melted and the other side is golden brown, about 2 more minutes. Remove the quesadilla from the skillet and keep it warm. Repeat the process with the remaining tortillas and fillings.
- Plate and prepare the wedge salad: Cut each quesadilla in half and stack two halves on each of the four plates. Add one wedge of Iceberg lettuce to each plate, then top with finely chopped shallots and quartered cherry tomatoes.
- Serve and garnish: Drizzle the special sauce over the quesadillas and the salad wedges. Serve with extra sauce on the side for dipping if desired.
Notes
- Use lean ground beef for less grease in the quesadillas.
- Dill pickle chips add an authentic cheeseburger flavor but are optional.
- Coring and cutting the Iceberg lettuce into wedges makes for a crisp and refreshing salad accompaniment.
- You can substitute cheddar cheese with a blend of cheeses for extra flavor.
- Ensure the skillet is well heated before cooking the quesadilla to get a nice golden crust.
