Why are my quesadillas greasy?

This is almost always because the ground beef was not drained thoroughly after cooking. After you brown the beef, be sure to let it sit in a colander for a few minutes to allow all the excess fat to drip away before you add it to your quesadillas.

Can I assemble these ahead of time?

It's best to assemble and cook the Cheeseburger Quesadillas right before serving to ensure the tortillas are warm and crispy. However, you can save a lot of time by making the special sauce and cooking the ground beef up to 2 days in advance. With those components prepped, final assembly takes only minutes.

What other toppings are good on this?

Think of it like a burger! Finely diced raw onion, chopped tomatoes (be sure to seed them), or even a different kind of cheese would all be delicious additions to your Cheeseburger Quesadillas .

Cheeseburger Quesadillas: The #1 Ultimate Easy Weeknight Recipe

The Ultimate Cheeseburger Quesadillas: Your New Weeknight Hero

A fusion dish that packs the classic flavors of a cheeseburger into a crispy quesadilla. Seasoned ground beef and shredded cheddar cheese are layered into a flour tortilla, along with optional dill pickle chips, and then pan-fried until golden brown and melted. The quesadillas are served with a homemade ‘special sauce’ and a simple iceberg wedge salad on the side.

Author: Evelyn
Prep Time: 18 minutes
Cook Time: 16 minutes
Total Time: 34 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Frying
Cuisine: Fusion

Ingredients

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For the special sauce:
1/3 cup mayonnaise
1/3 cup ketchup
2 tablespoons pickle juice
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
For the quesadillas:
1 pound ground beef
4 (8-inch) flour tortillas
4 cups shredded cheddar cheese
24 dill pickle chips (optional)
For the wedge salads:
1 head Iceberg lettuce, cored and cut into 4 wedges
8 cherry tomatoes, quartered
1 shallot, finely chopped

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Instructions

Make the Special Sauce: In a small bowl, combine the mayonnaise, ketchup, pickle juice, mustard, and Worcestershire sauce. Season with salt and pepper to taste (the recipe suggests ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
Cook the Beef: In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, about 6 to 8 minutes. Drain the fat from the skillet well.
Assemble and Cook the Quesadillas: Wipe out the skillet, coat it with nonstick spray, and heat over medium heat.
Working with one tortilla at a time, place it in the skillet. On one half of the tortilla, layer ½ cup of cheese and ¼ of the cooked beef. Top with pickle slices, if using.
Sprinkle the other half of the tortilla with another ½ cup of cheese.
Fold the tortilla in half and cook for about 2 minutes, until the cheese is melted and the bottom is golden brown.
Flip the quesadilla and continue cooking until the second side is golden brown and all the cheese has melted.
Transfer the cooked quesadilla to a plate and cover to keep warm. Repeat the process with the remaining tortillas and fillings.
Serve: Cut each quesadilla in half. To serve, place two halves on each of four plates. Add one wedge of iceberg lettuce to each plate and top the salads with chopped shallots and tomatoes. Drizzle both the quesadillas and the salads with the special sauce. Serve with extra sauce on the side if desired.

Notes

The recipe notes that the full text contains additional information regarding the ground beef (note 1), pickles (note 2), and lettuce (note 3).
Draining the cooked ground beef well is important to prevent greasy quesadillas.
Wiping out the skillet after cooking the beef ensures the quesadillas don’t burn from leftover browned bits.

Nutrition

Serving Size: 1 quesadilla with salad
Calories: 800-950
Sugar: 10-15 g
Sodium: 1500-1800 mg
Fat: 55-70 g
Saturated Fat: 25-30 g
Carbohydrates: 35-45 g
Fiber: 3-5 g
Protein: 40-50 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/cheeseburger-quesadillas/