Description
Cheeseburger Quesadillas are a delicious fusion of two favorites—juicy ground beef cooked with a special tangy sauce, melted cheddar cheese, and pickles all folded inside a crispy flour tortilla. Served with wedge salads topped with cherry tomatoes and shallots, this quick 30-minute meal delivers all the flavors of a cheeseburger in a fun quesadilla format, perfect for a satisfying family dinner.
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 (preferably 80/20 for juiciness)
- 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
- Make the special sauce: In a small bowl, combine mayonnaise, ketchup, pickle juice, yellow mustard, Worcestershire sauce, salt, and freshly ground black pepper. Adjust seasoning to taste, then set the sauce aside while you prepare the rest.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring and breaking it apart, until browned and cooked through, about 6 to 8 minutes. Drain off any excess fat, then wipe out the skillet or use a clean one for the next step.
- Prepare the quesadillas: Lightly coat the skillet with nonstick spray and heat over medium heat. Working with one tortilla at a time, place it flat in the skillet. On one half of the tortilla, layer 1/2 cup shredded cheddar cheese, then 1/4 of the cooked beef. If using, add 6 dill pickle chips over the beef, then sprinkle another 1/2 cup cheddar cheese on top.
- Cook and fold quesadillas: Fold the tortilla over the filling to create a half-moon shape. Cook until the underside is golden brown and the cheese starts melting, about 2 minutes. Carefully flip and continue cooking until the second side is golden brown and the cheese is fully melted.
- Keep warm and repeat: Transfer the cooked quesadilla to a plate and cover to keep warm. Repeat this process with the remaining tortillas, cheese, beef, and pickles. When all are done, cut each quesadilla in half and stack two halves per serving plate.
- Prepare the wedge salad: Place one wedge of Iceberg lettuce on each plate beside the quesadilla halves. Top each wedge with finely chopped shallots and quartered cherry tomatoes.
- Serve with sauce: Drizzle the special sauce over both the quesadillas and wedge salad. Serve additional sauce on the side for dipping or extra flavor.
Notes
- Use 80/20 ground beef for the best balance of flavor and juiciness.
- Dill pickle chips add a classic cheeseburger tang but can be omitted if preferred.
- Coring the Iceberg lettuce ensures clean, neat wedges perfect for plating and eating alongside the quesadillas.
- You can substitute flour tortillas with whole wheat tortillas for a healthier option.
- To save time, prepare the special sauce ahead and refrigerate for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
