Easy Hamburger Quesadilla
Seasoned ground beef and melted cheese folded in a crisp tortilla and served with a tangy burger sauce.
Equipment
- Large skillet
- Small bowl
- Whisk
- Spatula
- Knife
Ingredients
Main Ingredients
- 2 large (10 inch) flour tortillas
- ½ lb ground beef
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded cheese cheddar or a melting blend
- chopped pickles and tomatoes for serving
- 3 tbsp mayonnaise for the burger sauce
- 4 tsp ketchup for the burger sauce
- 1 tsp pickle juice for the burger sauce
- 2 tsp finely chopped pickles for the burger sauce
- ¼ tsp black pepper for the burger sauce
- ¼ tsp smoked paprika for the burger sauce
Instructions
Cooking
- Make the sauce. Whisk the mayonnaise, ketchup, pickle juice, pickles, pepper, and paprika. Set aside.
- Brown the beef. Cook in a large skillet over medium-high heat, breaking it up.
- Season and drain. Add the salt, pepper, paprika, garlic powder, and onion powder. Cook until no pink remains, drain the fat, and wipe out the pan.
- Fill. Put half the cheese on one half of each tortilla, add the beef, then the rest of the cheese and any pickles or tomatoes.
- Toast. Fold and toast in the dry skillet over medium heat 2 to 3 minutes per side until golden.
- Serve. Cut into wedges and serve with the sauce.
Notes
Substitutions: Ground turkey or chicken work, and Monterey Jack melts the smoothest.
Tips: Cook the beef to 160 degrees F and drain the fat so the tortilla stays crisp. Use medium heat so the cheese melts before the tortilla burns.
Storage: Refrigerate for up to 3 days. Reheat in a dry skillet to 165 degrees F.