Description
These Cheeseburger Quesadillas are a delightful fusion of classic cheeseburger flavors wrapped in a crispy, cheesy tortilla. Featuring a savory beef filling, melty cheddar cheese, tangy pickle slices, and a special homemade sauce, they are paired perfectly with fresh wedge salads for a complete meal that’s both comforting and easy to prepare.
Ingredients
Units
Scale
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
Quesadillas
- 1 pound ground beef (80/20 for best flavor)
- 4 (8-inch) flour tortillas
- 4 cups shredded cheddar cheese
- 24 dill pickle chips (optional)
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 the mayonnaise, ketchup, pickle juice, yellow mustard, Worcestershire sauce, and season with salt and freshly ground black pepper (approximately 1/2 teaspoon salt and 1/4 teaspoon 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 until browned and fully cooked through, about 6 to 8 minutes. Drain the beef thoroughly to remove excess fat to avoid greasy quesadillas.
- Prepare the Quesadillas: Wipe out the skillet and coat it with nonstick spray. Heat over medium heat. Place one tortilla in the skillet, then layer half the tortilla with 1/2 cup shredded cheddar cheese, a quarter of the cooked beef, and dill pickle chips if using. Sprinkle another 1/2 cup cheese on top. Fold the tortilla in half over the fillings.
- Cook the Quesadillas: Cook until the cheese melts and the underside of the tortilla turns golden brown, about 2 minutes. Flip carefully and cook the other side until golden brown and all the cheese is melted. Transfer the quesadilla to a plate and cover to keep warm. Repeat the process with the remaining tortillas, cheese, beef, and pickles.
- Assemble the Plates: Cut each quesadilla in half. Stack two halves on each of four plates.
- Prepare the Wedge Salads: Place one wedge of Iceberg lettuce on each plate. Top each wedge with finely chopped shallots and quartered cherry tomatoes.
- Serve: Drizzle the special sauce over the quesadillas and wedge salads. Serve extra sauce on the side for dipping if desired.
Notes
- Ground beef choice: Using 80/20 ground beef offers more flavor; drain well to reduce greasiness.
- Pickle chips: Optional for added authenticity, but can be omitted if you prefer.
- Leafy greens substitute: Romaine, Bibb, Boston, leaf, or little gem lettuces work well instead of Iceberg.
- Storage: Leftovers can be refrigerated, covered, for up to 4 days.
- Make ahead: Special sauce can be prepared up to 3 days in advance for convenience.
- Double the sauce: Extra sauce pairs well with other sandwiches and salads throughout the week.
Nutrition
- Serving Size: 1 quesadilla with salad (approx. 1/4 of recipe)
- Calories: 630
- Sugar: 5g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
