Cheeseburger Quesadillas

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Directions
1.
  • 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
2.
  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.

 
Notes:
20 points




Rachel Trimmings

Member since Jan 2009

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