Description

Cheeseburger quesadillas combine the classic flavors of a cheeseburger—seasoned ground beef, melted cheddar cheese, and tangy pickles—sandwiched inside crispy, golden flour tortillas. Served with a refreshing wedge salad and a homemade special sauce, this easy skillet recipe offers a fun twist on two favorite comfort foods, perfect for a quick weeknight dinner or casual gathering.

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
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

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Instructions

Make the special sauce: In a small bowl, combine mayonnaise, ketchup, pickle juice, yellow mustard, Worcestershire sauce, and salt and pepper to taste. Stir until smooth and set aside for serving with quesadillas and salad.
Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until fully browned and cooked through, about 6 to 8 minutes. Drain any excess fat and set the beef aside.
Prepare the quesadillas: Wipe out the skillet and coat it lightly with nonstick spray. Heat over medium heat. Place one tortilla in the skillet. On half of the tortilla, evenly sprinkle 1/2 cup shredded cheddar cheese, then add 1/4 of the cooked beef on top. Add dill pickle slices if using, then sprinkle another 1/2 cup cheese over the filling.
Cook the quesadilla: Fold the tortilla over the filling to form a half-moon shape. Cook until the bottom is golden brown and the cheese begins to melt, about 2 minutes. Carefully flip and cook the other side until golden brown and all the cheese is melted, about 1-2 minutes more. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas and filling.
Cut and assemble: Cut each quesadilla in half. Stack two halves on each plate for serving.
Prepare the wedge salad: Place one wedge of Iceberg lettuce on each serving plate. Top each wedge with chopped shallots and quartered cherry tomatoes.
Serve: Drizzle the special sauce over the quesadillas and salads. Serve additional sauce on the side for dipping if desired.

Notes

Note 1: Use lean ground beef (80/20) for best flavor and texture.
Note 2: Dill pickle chips add authentic cheeseburger tang but can be omitted or substituted with bread and butter pickles.
Note 3: The wedge salad with Iceberg lettuce provides a crisp, cool contrast to the warm quesadillas.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American