Description
Cheeseburger Quesadillas are a delicious fusion of two classic favorites: cheeseburgers and quesadillas. This recipe features seasoned ground beef, melted cheddar cheese, and optional pickle chips all folded inside warm flour tortillas, served alongside refreshing wedge salads drizzled with a tangy special sauce. Perfect for a quick, satisfying meal that combines savory flavors with a creamy, zesty dressing.
Ingredients
Units
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For the 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, 1/4 teaspoon pepper)
For the Quesadillas:
- 1 pound 80/20 ground beef
- 4 (8-inch) flour tortillas
- 4 cups shredded cheddar cheese
- 24 dill pickle chips, optional
For the Wedge Salads:
- 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, and salt and freshly ground black pepper. Mix well and set aside to let the flavors meld.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring and breaking up the meat, until browned and cooked through, about 6 to 8 minutes. Drain excess fat thoroughly using paper towels or a colander to prevent greasiness.
- Prepare the Quesadillas: Wipe out the skillet and spray lightly with nonstick cooking spray. Heat over medium heat. Place one tortilla in the skillet. On half of the tortilla, layer 1/2 cup shredded cheddar cheese, then 1/4 of the cooked ground beef, followed by pickle chips if using. Sprinkle another 1/2 cup of cheddar cheese on top. Fold the tortilla in half over the filling.
- Cook the Quesadilla: Cook until the bottom side is golden brown and the cheese begins to melt, about 2 minutes. Carefully flip the quesadilla and cook the other side until golden brown and cheese is fully melted, approximately 2 more minutes. Remove from pan and cover to keep warm. Repeat with remaining tortillas and filling.
- Serve with Wedge Salads: Place two halves of the quesadilla on each plate. Add one wedge of Iceberg lettuce to each plate, topped with chopped shallots and quartered cherry tomatoes. Drizzle the special sauce over both the quesadillas and the wedge salad. Serve additional special sauce on the side if desired.
Notes
- Ground beef: Use 80/20 ground beef for optimal flavor and juiciness. Drain well to reduce grease in the quesadillas.
- Pickle chips: Optional but recommended for a classic cheeseburger taste. Claussen Kosher Dill Pickle Chips are preferred. Serve extra pickles on the side if desired.
- Iceberg lettuce: Mild leafy greens like romaine, Bibb, Boston, leaf, or little gem can be substituted.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Special sauce can be prepared up to 3 days in advance and stored chilled.
- Double sauce: Make a double batch of special sauce to enjoy as a condiment on other dishes like Reubens or garden salads.
Nutrition
- Serving Size: 1 quesadilla with salad
- Calories: 680
- Sugar: 6g
- Sodium: 750mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
