Satisfy your cravings with these delicious cheeseburger quesadillas drizzled in a mouthwatering homemade burger sauce. Perfectly crispy tortillas are filled with juicy, seasoned beef, melted cheese, and a sweet and tangy, savory sauce that ties it all together. This easy-to-make recipe is sure to become a family favorite for easy dinners.
Heat a skillet over medium-high heat and add the ground beef to the skillet. Use a meat chopper to break down the ground beef and cook for several minutes until the meat is no longer pink.
Drain the excess fat from the beef and season with Worcestershire sauce, onion powder, dried minced onions, smoked paprika, garlic powder, salt and pepper to taste.
Remove from heat (I use a slotted spoon to drain the juices) and set aside. Pat the meat dry with a paper towel. This will prevent the quesadilla from becoming soggy.
Assemble the Quesadillas
Spread a generous amount of burger sauce over each tortilla. If you don't opt to use the burger sauce, I recommend using some sort of condiment to assist with adhesion of the two tortillas.
Divide the cooked beef, pickles, and grated cheese evenly among the tortillas.
Top each with another tortilla to form a quesadilla.
Cook the quesadillas:
I use the same pan from the beef and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.
Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
Repeat with the remaining quesadillas.
Notes
1 tablespoon of burger sauce has 54 calories.Be sure to drain the juices from the meat and pat it dry before adding them to the tortilla. If you don’t, the juices will penetrate the tortilla and cause it to be soggy.Worcestershire sauce is used in burger and beef recipes because it helps tenderize the meat while also adding a sweet and savory flavor that compliments the beef well. You can omit it or substitute using soy sauce.The best pan to use is a cast iron skillet, I use this 10.5 inch that can be found here. Cast iron skillets are excellent because they distribute heat evenly, ensuring a perfectly crispy tortilla. They also retain heat well, which helps in achieving a nice, golden-brown finish on your quesadillas.Non-stick skillets are also a good option for easy cleanup and to prevent sticking. Make sure the pan is large enough to accommodate the quesadilla without overcrowding, allowing you to flip it easily. I find non-stick skillets don’t provide as much crunch.
