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Delicious cheeseburger quesadillas with ground beef and melted cheese

Cheeseburger Quesadillas

Melty, burger-inspired quesadillas stuffed with seasoned beef, cheddar cheese, tangy pickles, and a creamy special sauce, served with a refreshing wedge salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Special Sauce
  • 1/3 cup mayonnaise
  • 1/3 cup ketchup
  • 2 tablespoons pickle juice
  • 1 tablespoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • to taste Salt and freshly ground black pepper Recommended: 1/2 teaspoon salt, 1/4 teaspoon pepper
Quesadilla Filling
  • 1 pound ground beef (see note 1)
  • 4 (8-inch) flour tortillas
  • 4 cups shredded cheddar cheese
  • 24 pieces dill pickle chips (optional, see note 2)
Salad
  • 1 head Iceberg lettuce cored and cut into 4 wedges (see note 3)
  • 8 pieces cherry tomatoes quartered
  • 1 shallot finely chopped

Method
 

Make the Special Sauce
  1. In a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, and salt and pepper to taste. Set aside.
Prepare the Beef
  1. In a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well.
Cook the Quesadillas
  1. Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet.
  2. Top half the quesadilla with 1/2 cup cheese and 1/4 of the cooked beef. Add pickle slices, if using.
  3. 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.
  4. 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.
  5. Repeat with remaining tortillas, cheese, beef, and pickles. Cut each quesadilla in half, and stack 2 halves on each of the 4 plates.
Make the Wedge Salads
  1. Add one wedge of Iceberg to each plate and top with shallots and tomatoes. Drizzle the quesadillas and salad with sauce.
  2. Serve more sauce on the side if desired.

Notes

Tips for best texture include controlling heat and ensuring the cheese is layered properly. Use nonstick pans for fragile tortillas.