Cheeseburger Quesadilla

The cheeseburger quesadilla is a flavorful and unique fusion of two classic cuisines that can be easily customized to your taste preferences.

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings5

Introducing the cheeseburger quesadilla – a scrumptious, innovative twist on two classic comfort food dishes. Combining a cheesy quesadilla with all the flavors of a cheeseburger, including a tangy special sauce, this dish is sure to delight even the pickiest eater.

Cheeseburger Quesadilla Ingredients

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A cheeseburger quesadilla is a delectable combination of cheesy, beefy goodness. The melted cheese and the juicy beef pair together to create the perfect balance between savory and sweet. 

The burger flavors are taken to the next level with a tangy burger sauce that finishes this dish in the most classic way. 

Substitutions And Additions

CHEESE: You can substitute the Colby jack cheese with shredded sharp cheddar cheese, pepper jack cheese, or any combination of these.

TORTILLAS: We definitely prefer this recipe with flour tortillas, but you could substitute corn tortillas if you wanted.

VEGETARIAN: In this easy recipe, you can substitute the beef for a vegetarian option such as soy crumbles, black beans, or refried beans. 

TOPPINGS: Add additional flavors such as mushrooms, bell peppers, olives, or any other favorite burger toppings.

How To Make This Cheeseburger Quesadilla Recipe

Making a cheeseburger quesadilla is easy and only takes a few minutes of prep time. Begin by preheating a large skillet over medium heat and adding the ground beef, onion, and seasoning. Cook until the beef is cooked through. 

Then, heat a separate skillet over medium-high heat. Place one tortilla in the pan and sprinkle the tortilla with cheese before topping it with the cooked meat mixture, more cheese, and pickles. Top with a second tortilla and cook until golden brown on both sides. 

For The Burger Sauce:

STEP ONE: In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, salt, and pepper until your sauce is fully combined. Cover your bowl of burger sauce with plastic wrap and refrigerate until ready to use. This sauce will last up to 5 days in the refrigerator.

For The Quesadilla:

STEP ONE: Using a pastry brush, brush one side of each of the flour tortillas with melted butter, then place them onto a plate in a stack. Keep all the buttered sides facing up. Set aside.

STEP TWO: In a large skillet, on medium-high heat, add the canola oil. Once the oil is hot, add the ground beef, chopped onions, and Montreal steak seasoning. Cook and brown the ground beef for 6 to 8 minutes or until the onions are tender and the ground beef is cooked through with no pink remaining. Drain any excess fat from the skillet.

STEP THREE: Add the ketchup, yellow mustard, and Worcestershire sauce to the skillet of cooked ground beef. Stir to combine and cook for an additional 1 to 2 minutes. Remove from the heat.

STEP FOUR: To a separate large skillet, on medium-low heat, place one flour tortilla (buttered side down) into the warm skillet. Add ½ cup of shredded Colby jack cheese in an even layer onto the flour tortilla, followed by ½ cup seasoned ground beef filling, another ½ cup shredded Colby jack cheese, and 4 to 5 hamburger dill pickle chips. Top with a second flour tortilla with the buttered side facing up.

STEP FIVE: Allow the first side to cook and get golden brown for 1½ to 2 minutes. Flip the cheeseburger quesadilla over in the skillet and cook the second side for an additional 1½ to 2 minutes. Remove to a plate, then repeat to make the additional four quesadillas. 

STEP SIX: Cut the cheeseburger quesadillas into quarters (a pizza cutter works great) and top with a drizzle of burger sauce.

How To Serve

Enjoy your cheeseburger quesadilla with a side of chips and salsa, guacamole, or sour cream. Or you can serve it as an entree alongside Mexican-style sides such as Spanish rice and refried beans.

Go a different direction and serve these hamburger quesadillas with French fries or potato chips on the side.

There are infinite possibilities for what you can stuff inside a quesadilla. You can go the Tex-Mex route with our fajita quesadilla recipe or try something totally different with our spinach artichoke quesadillas.

MORE MEXICAN DISH RECIPES

Ice Cream Recipes

Mexican Fried Ice Cream Recipe

Casserole Ideas

Mexican Casserole

Storage

These tasty quesadillas can be stored for a quick and easy meal or snack later. Here’s how.

IN THE FRIDGE: You can prepare all your ingredients ahead of time and keep them each in a separate, airtight container in the refrigerator. You can cook all five quesadillas at once or just one at a time. 

You can store the cooked cheeseburger mixture for up to 2 days in the refrigerator. If you make all the quesadillas at once and have leftovers, you will want to tightly wrap the cooled quesadillas in aluminum foil to store in the refrigerator for up to 2 days. 

IN THE FREEZER: You can make these cheesy ground beef quesadillas ahead and store them in between sheets of parchment paper in a freezer-safe container for up to two months.

REHEATING: To reheat the cooked quesadillas, put them onto a baking sheet fitted with a wire rack in a 375°F oven to warm through and crisp up. This will take about 5 to 8 minutes or until the cheese is melty.

This cheeseburger quesadilla is a delicious and unique fusion of two popular cuisines that is sure to satisfy any craving. Easy to make, customize, and store, the cheeseburger quesadilla is perfect for fast dinners, lunch, or serving at parties.

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Cheeseburger Quesadilla

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The cheeseburger quesadilla is a flavorful and unique fusion of two classic cuisines that can be easily customized to your taste preferences.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

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Ingredients

  

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Burger Sauce

• ⅓ cup mayonnaise
• ⅓ cup ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Quesadillas

• 10 8-inch flour tortillas (soft taco size)
• 3 tablespoons unsalted butter, melted and divided among the tortillas
• 1 tablespoon canola oil
• 1 pound ground beef
• ½ cup yellow onion, small diced
• 1½ teaspoons Montreal steak seasoning
• ¼ cup ketchup
• 2 tablespoons yellow mustard
• 1½ teaspoons Worcestershire sauce
• 5 cups Colby jack cheese, shredded (two 8-ounce blocks)
• 16 ounces hamburger, dill pickle slices (4 to 5 slices per quesadilla)

Instructions

 

Burger Sauce

• In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, salt, and pepper until your sauce is fully combined. Cover your bowl of burger sauce with plastic wrap and refrigerate until ready to use. This sauce will last up to 5 days in the refrigerator.

Quesadillas

• Using a pastry brush, brush one side of each of the flour tortillas with melted butter, then place them onto a plate in a stack. Keep all the buttered sides facing up. Set aside.
• In a large skillet, on medium-high heat, add the canola oil. Once the oil is hot, add the ground beef, chopped onions, and Montreal steak seasoning. Cook and brown the ground beef for 6 to 8 minutes or until the onions are tender and the ground beef is cooked through with no pink remaining. Drain any excess fat from the skillet.
• Add the ketchup, yellow mustard, and Worcestershire sauce to the skillet of cooked ground beef. Stir to combine and cook for an additional 1-2 minutes. Remove from the heat.
• To a separate large skillet, on medium-low heat, place one flour tortilla (buttered side down) into the warm skillet. Add ½ cup of shredded Colby jack cheese in an even layer onto the flour tortilla, followed by ½ cup seasoned ground beef, another ½ cup shredded Colby jack cheese, and 4 to 5 hamburger dill pickle chips. Top with a second flour tortilla with the buttered side facing up.
• Allow the first side to cook and get golden brown for 1½ to 2 minutes. Flip the cheeseburger quesadilla over in the skillet and cook the second side for an additional 1½ to 2 minutes. Remove to a plate, then repeat to make the additional four quesadillas.
• Cut the cheeseburger quesadillas into quarters (a pizza cutter works great) and top with a drizzle of burger sauce.

Notes

• You may need to add a little extra butter, or olive oil, to the skillet when browning the tortillas. Just a little goes a long way. You are not looking to fry these.
• You can substitute the Colby jack cheese with shredded sharp cheddar, pepper jack, or any combination of these.
• If you have some people you are serving that do not like pickles on the cheeseburgers, you can just place a sliced pickle onto the top of some of the cut quesadillas and secure them with a toothpick. I often do this for my family, as some of us like pickles and others do not. This way, I can assemble and cook all the cheeseburger quesadillas at once and not worry about who wants pickles.
• I find that a 10-inch non-stick skillet works best when cooking quesadillas of any type.

Nutrition

Calories: 1422kcal | Carbohydrates: 90g | Protein: 62g | Fat: 90g | Saturated Fat: 42g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 2369mg | Potassium: 744mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1737IU | Vitamin C: 4mg | Calcium: 1164mg | Iron: 9mg

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