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Sarah

Cheeseburger Quesadillas (Skillet, Crispy–Melty)

Everything you love in a cheeseburger—juicy beef, melty cheddar, pickles, and special sauce—pressed between crispy tortillas. Ready in 25 minutes with shatter-crisp edges and gooey centers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 quesadillas (16–20 wedges)
Course: Main, Snack
Cuisine: American–Tex Mex
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 lb (450 g) ground beef (85–90% lean)
  • ¼ cup grated onion
  • 1 clove garlic, minced
  • 1 Tbsp ketchup
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 4 large (10-inch) flour tortillas
  • 2½–3 cups shredded sharp cheddar cheese
  • ⅓ cup sliced dill pickles
  • 2 green onions, sliced
  • 1–2 Tbsp neutral oil for skillet
  • Special Sauce:
  • ½ cup mayonnaise
  • 3 Tbsp ketchup
  • 1–2 tsp pickle juice
  • pinch paprika

Equipment

  • large skillet or griddle (12-inch)
  • mixing bowls
  • spatula or turner
  • cooling rack
  • thermometer (for meat temp)

Method

  • In a small bowl, mix mayonnaise, ketchup, pickle juice, and paprika to make special sauce. Chill until serving.
  • In a skillet over medium heat, brown ground beef with onion and garlic until no longer pink. Stir in ketchup, mustard, Worcestershire, salt, and pepper. Cook to 160°F and set aside.
  • Wipe the skillet and add a little oil. Lay one tortilla flat. Layer cheese → beef → pickles and green onion → more cheese → top tortilla (or fold in half).
  • Cook 1–2 minutes per side over medium heat until deep golden and crisp, with melted cheese inside.
  • Transfer to a rack to rest briefly. Slice into wedges and serve warm with special sauce and pico de gallo if desired.

Nutrition

Calories: 560kcalCarbohydrates: 37gProtein: 32gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 105mgSodium: 980mgPotassium: 540mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 290mgIron: 3mg

Notes

Turkey Option: Substitute ground turkey, cook to 165°F, and add 1 tablespoon oil for extra juiciness.
BBQ Folded Tortilla: Use the 4-quadrant fold method, griddle both sides until browned and melty.
Batch Bake: Bake at 425°F on a sheet pan; flip halfway and broil briefly for extra crispness.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
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