Cheeseburger Quesadillas

  • Currently 4/5
  • 1/3 cup ketchup
  • 2 tablespoons pickle juice
  • 1 tablespoons yellow mustard
  • 1 teaspoon Worcestershire sauce

For the Quesadillas:

  • 1 pound 90% lean beef
  • 4 (8-inch) flour tortillas
  • 4 cups shredded cheddar cheese
  • 24 dill pickle chips optional
  • Salt and freshly ground black pepper

For the Wedge Salads:

  • 1 head Iceberg lettuce cored and cut into 4 wedges
  • 8 cherry tomatoes quartered
  • 1 shallot finely chopped
  1. In a small bowl, combine mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  2. In a large skillet over medium-high heat, cook beef until browned and cooked through, about 6 to 8 minutes. Drain well on paper towels if desired. 

  3. Wipe out skillet, coat with nonstick spray, and heat over medium heat. Working with 1 tortilla at a time, add to skillet. Top half the quesadilla with 1/2 cup cheese and 1/4 of the cooked beef.

  4. Top with pickle slices, if using, and another 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. 

  5. 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. Repeat with remaining tortillas, beef, and cheese.

  6. Top each romaine half with some tomato, shallot, and a drizzle of mayonnaise dressing. Serve with quesadillas.
  7. Cut each tortilla in quarters and divide among 4 plates. Add one wedge of Iceberg to each plate and top with shallots and tomatoes. Drizzle the quesadillas and salad with sauce. Serve more sauce on the side if desired.

20 points

Rachel Trimmings

Member since Jan 2009

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