Cheeseburger Quesadillas Wedge Salad (Print Version)
Cheeseburger quesadillas with wedge salad, a quick and flavorful dinner combo.
# Ingredients:
→ Special Sauce
01 -
1/3 cup mayonnaise
02 -
1/3 cup ketchup
03 -
2 tablespoons pickle juice
04 -
1 tablespoon yellow mustard
05 -
1 teaspoon Worcestershire sauce
06 -
Salt to taste
07 -
Freshly ground black pepper to taste
→ Quesadillas
08 -
1 pound ground beef (80/20)
09 -
4 (8-inch) flour tortillas
10 -
4 cups shredded cheddar cheese
11 -
24 dill pickle chips (optional)
→ Wedge Salad
12 -
1 head iceberg lettuce, cored and cut into 4 wedges
13 -
8 cherry tomatoes, quartered
14 -
1 shallot, finely chopped
# Instructions:
01 -
In a small bowl, mix mayonnaise, ketchup, pickle juice, mustard, Worcestershire sauce, salt, and pepper. Adjust seasoning to taste and set aside.
02 -
In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, about 6 to 8 minutes. Drain well and set aside.
03 -
Wipe out the skillet and coat with nonstick spray. Heat over medium heat. Place one tortilla in the skillet. Spread 1/2 cup cheese over half the tortilla, followed by 1/4 of the cooked beef, and pickle slices if using. Sprinkle another 1/2 cup cheese on top and fold the tortilla in half. Cook until the tortilla is golden brown on one side and cheese is melted, about 2 minutes. Flip and cook the other side until golden brown. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas, cheese, beef, and pickles. Cut each quesadilla in half and stack two halves on each plate.
04 -
Place one wedge of iceberg lettuce on each plate. Top with chopped shallots and quartered cherry tomatoes. Drizzle the wedge salad and quesadillas with special sauce. Serve additional sauce on the side if desired.
# Notes:
01 -
Use 80/20 ground beef to enhance flavor and avoid leaner options for better texture.
02 -
Drain cooked beef on paper towels or in a colander to reduce greasiness.
03 -
Optional pickle chips add a classic cheeseburger flavor.
04 -
Substitute iceberg lettuce with romaine, Bibb, or little gem for variation.
05 -
Special sauce can be made up to 3 days in advance for convenience.
06 -
Consider doubling the sauce to use as a condiment for other meals throughout the week.