Description
Cheeseburger Quesadillas combine the classic flavors of a cheeseburger with the crispy, melty goodness of quesadillas. Ground beef seasoned with ketchup and mustard is layered with shredded cheddar cheese and topped with onions, pickles, and bacon inside large tortillas, then cooked on a skillet until golden brown. Served with a tangy special sauce made from mayonnaise, ketchup, pickles, and onion, these quesadillas are a delicious and quick meal perfect for any casual occasion.
Ingredients
Units
Scale
Beef Mixture
- 1 lb ground beef, browned and drained
- Salt and pepper, to taste
- Ketchup, to taste (approximately 2 parts)
- Mustard, to taste (approximately 1 part)
Quesadillas
- 4 large tortillas (Mission gluten free tortillas recommended)
- 2 cups shredded cheddar cheese
- Nonstick spray
Toppings
- Chopped onions, as desired
- Chopped pickles, as desired
- Chopped bacon, as desired
Special Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons minced dill pickles
- 1 tablespoon minced white onion
- 2 teaspoons white vinegar
Instructions
- Prepare the Special Sauce: In a bowl, combine the mayonnaise, ketchup, minced dill pickles, minced white onion, and white vinegar. Stir well until all ingredients are well incorporated. This sauce can be made several days in advance and refrigerated to deepen the flavors.
- Mix the Beef Filling: In a separate bowl, add the cooked ground beef. Season with salt and pepper, then mix in ketchup and mustard, following a ratio of about 2 parts ketchup to 1 part mustard. The mixture should be moist and saucy, not dry, to keep the quesadilla flavorful.
- Heat the Skillet: Place a flat griddle or skillet over medium heat and spray with nonstick cooking spray to prevent sticking and promote even browning.
- Assemble the Quesadilla: Lay one tortilla on the heated skillet. Sprinkle a thin layer of shredded cheddar cheese evenly over the tortilla. Spoon on the saucy ground beef mixture over the cheese, then add desired toppings such as chopped onions, pickles, and bacon. Follow this with another thin layer of cheddar cheese on top of the toppings, then place a second tortilla over everything to form the quesadilla.
- Cook Until Golden: Allow the bottom tortilla to brown and crisp, which usually takes a few minutes. Carefully flip the quesadilla to cook the other side until it is also golden brown and the cheese inside has melted completely.
- Rest and Slice: Transfer the cooked quesadilla to a cutting board and let it rest for 5 minutes. This resting time helps the cheese set slightly for cleaner slices. Use a pizza cutter to slice the quesadilla into wedges.
- Serve: Serve the quesadilla wedges warm accompanied by the prepared special sauce for dipping.
Notes
- Using gluten-free tortillas ensures this recipe is friendly for those with gluten sensitivities.
- The special sauce can be prepared in advance and stored refrigerated for up to 3-4 days.
- Adjust the ketchup and mustard ratio in the beef mixture to suit your personal taste preferences.
- Additional toppings like chopped bacon add extra texture and flavor, but feel free to omit or substitute according to dietary needs.
- Allowing the quesadilla to rest before slicing ensures the cheese doesn’t ooze out excessively.
- For crispier quesadillas, adjust heat as needed so tortillas brown without burning.
Nutrition
- Serving Size: 1 quesadilla (1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
