Cheeseburger Quesadillas
What if I tucked a diner cheeseburger into a crisp, foldable tortilla and added chopped pickles for that unmistakable burger-joint snap? That little experiment turned a pound of ground beef into a…
Ingredients
- 1 pound lean ground beef
- 1/2 cup small yellow onion, finely diced
- 6 8-inch tortillas flour tortillas
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup dill pickles, finely chopped
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 tablespoons neutral cooking oil
- 1/2 salt and 1/4 pepper teaspoon salt and black pepper
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion, season with the salt and pepper, and cook for 7 to 9 minutes, breaking the meat into small crumbles, until browned and no longer pink.
- Drain off excess grease, then stir in the ketchup, mustard, and chopped pickles. Cook for 1 minute more so the mixture becomes clingy rather than watery. Taste and adjust the mustard or pickles to suit your family.
- Lay the tortillas flat and sprinkle half of the cheddar over one side of each tortilla, leaving a small border. Divide the beef mixture among them, then top with the remaining cheddar and fold each tortilla in half.
- Wipe out the skillet and return it to medium heat. Brush the pan lightly with some of the oil, then cook two or three quesadillas at a time for 2 to 3 minutes per side, pressing gently with a spatula, until golden and the cheese has melted.
- Add a little more oil between batches as needed, keeping the heat moderate so the tortillas brown before the filling gets hot. For a larger family, place cooked quesadillas on a baking sheet in a 200°F oven while you finish the rest.
- Rest the quesadillas for 2 minutes, then cut each into three wedges. Serve warm with extra ketchup, mustard, pickle relish, or any affordable dipping sauce already in the refrigerator.
Watch the Cheeseburger Quesadillas cooking video
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