Description
This Cheeseburger Quesadilla recipe combines the classic flavors of a cheeseburger with the cheesy, crispy goodness of a quesadilla. Ready in just 25 minutes, it’s a quick and satisfying meal perfect for lunch or dinner. Ground beef seasoned with garlic powder and paprika is cooked with onions, then layered with cheddar cheese, pickles, ketchup, and mustard between warm flour tortillas and cooked until golden and melty.
Ingredients
Scale
Meat and Veggies
- 1/2 lb ground beef
- 1/4 cup diced onion
- 1/4 cup pickles, chopped
Spices and Condiments
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons ketchup
- 1 tablespoon mustard
Dairy and Others
- 4 large flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil or butter, for cooking
Optional Garnish
- Sliced tomatoes
- Shredded lettuce
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef together with the diced onion until the beef is browned and cooked through. Be sure to break up the beef as it cooks for even browning. Once done, drain any excess fat.
- Season the Beef: Add garlic powder, paprika, salt, and pepper to the cooked beef. Stir well to combine all the flavors and then remove from heat.
- Prepare the Quesadilla Base: Lay one flour tortilla flat in a clean skillet over medium heat. Evenly sprinkle half of the shredded cheddar cheese over the tortilla to form the base layer.
- Add Fillings: Spread half of the seasoned cooked beef evenly over the cheese, then sprinkle the chopped pickles on top. Drizzle ketchup and mustard over the beef for that classic cheeseburger flavor.
- Top Layer: Add more shredded cheddar cheese on top of the fillings, then cover everything with a second tortilla to form the quesadilla.
- Cook Until Golden and Melted: Cook for 3 to 4 minutes until the bottom tortilla turns a golden brown and the cheese starts to melt. Carefully flip the quesadilla and cook the other side for another 3 to 4 minutes until golden and cheese fully melted.
- Rest and Slice: Remove from the skillet and let the quesadilla cool slightly for easier slicing. Then cut it into wedges.
- Repeat for Second Quesadilla: Follow the same steps for the remaining ingredients to make the second quesadilla.
- Serve: Serve the quesadillas warm and optionally garnish with sliced tomatoes and shredded lettuce for a fresh contrast.
Notes
- Using a non-stick skillet or a well-seasoned cast-iron skillet helps prevent sticking and allows for even browning.
- Drain the cooked beef well to avoid soggy quesadillas.
- Adjust ketchup and mustard amounts to your taste preference.
- For crispier quesadillas, cook on slightly lower heat a bit longer to allow thorough melting without burning.
- Optional toppings like tomatoes and lettuce add freshness but can be omitted for a simpler version.
