Cheeseburger Quesadilla Recipe

Stack of three cheeseburger quesadillas.

Cheeseburger Quesadilla Recipe

This cheeseburger quesadilla recipe is a weeknight staple in my house! It's cheesy, beefy, and satisfying, especially when paired with my 3-ingredient dipping sauce. Ready in under 30 minutes! Recipe includes a how-to video!

Course Dinner, Main Course, Main Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 542kcal

Author Sam Merritt

Equipment

10” skillet

Ingredients

For the sauce

¼ cup (56 g) mayonnaise
2 Tablespoons ketchup
3 Tablespoons finely chopped dill pickles

For the quesadillas

1 Tablespoon cooking oil
⅓ cup (47 g) finely chopped yellow onion
1 lb (453 g) ground beef
Salt and pepper for seasoning
3 Tablespoons ketchup
2 teaspoons yellow mustard
½ cup (98 g) finely chopped dill pickles
8 oz (g) mild shredded cheddar cheese
6-8 8” flour tortillas (see note)
Oil or butter for cooking

Instructions

Prepare the sauce first so the flavors have time to meld. Combine mayo, ketchup, and pickles, stir well, cover, and refrigerate while you prepare the quesadillas.
¼ cup (56 g) mayonnaise, 2 Tablespoons ketchup, 3 Tablespoons finely chopped dill pickles
Heat a medium-sized skillet over medium heat and add oil. Once shimmering, add onion and cook until softened/translucent.
1 Tablespoon cooking oil, ⅓ cup (47 g) finely chopped yellow onion
Add ground beef and season with salt and pepper. Cook, crumbling, until browned. Drain excess grease well to prevent soggy tortillas.
1 lb (453 g) ground beef, Salt and pepper
Add ketchup and mustard and stir until well incorporated.
3 Tablespoons ketchup, 2 teaspoons yellow mustard
Stir in pickles. Remove from heat.
½ cup (98 g) finely chopped dill pickles
Lay a flour tortilla flat and sprinkle one half of the tortilla with about 2 Tablespoons of cheese (this will give you 8 quesadillas, you can use a bit more if you’re only making 6 tortillas). Top with about ⅓ cup ground beef mixture (again, feel free to use a bit more if you’re making 6 quesadillas) and sprinkle with another 2 Tablespoons cheese. Fold the bare half of the tortilla over the cheese to cover the filling.
6-8 8” flour tortillas, 8 oz (g) mild shredded cheddar cheese
Heat a clean 10” (or larger) skillet over medium to medium-high heat. Add about a half teaspoon of oil or butter and spread evenly over the skillet.
Oil or butter
Gently place quesadilla into heated skillet (if I use a 10” skillet I can usually cook 2 at a time) and gently press down. Cook for several minutes until golden brown (keep an eye on yours as stove temps vary and you don’t want to burn it!), then carefully flip and cook on the other side until cheese is melty and tortilla is golden brown.
Remove to a plate, cut in half, and serve with the sauce (I serve it on the side for dipping, but you can drizzle it over the quesadillas or even pull one apart and spoon some inside!). Enjoy!

Video

Notes

Yield

This recipe will make 8 smaller or 6 more hefty quesadillas. If making 6, I use about a heaping 1/3 cup of the meat mixture per tortilla.

Cheese

I usually use a mild cheddar, but a shredded Colby Jack, Monterey Jack, or even American cheese would work great here.

Keeping warm

Since I can typically only cook 2 quesadillas at a time, I like to have a way to keep them warm while the rest are cooking. I will preheat my oven to 200F (95C), set a wire rack on a baking sheet and place the quesadillas in an even layer on the rack so they stay crisp (don’t stack them or they’ll get soggy).

Storing/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing to help them from getting soggy. For bet results, reheat in a skillet over medium-low heat until warmed through and the tortillas are crisp again.

You can also reheat in the oven (about 350F/175C) for about 10 minutes or in the air fryer for a few minutes.

Nutrition