Satisfy your cravings with these delicious cheeseburger quesadillas drizzled in a mouthwatering homemade burger sauce. Perfectly crispy tortillas are filled with juicy, seasoned beef, melted cheese, and a sweet and tangy, savory sauce that ties it all together. This easy-to-make recipe is sure to become a family favorite for easy dinners.
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Key Ingredients
- Tortillas
- Ground Beef or Turkey
- Cheese
- Burger Seasoning or Rub
- Pickles
What Type of Cheese to Use
A good choice of cheese would be one that melts well and complements the flavors of the beef. I used cheddar and mozzarella (because I was looking for something gooey and mozzarella is that!). Here are more options:
- Monterey Jack: This cheese melts beautifully and has a mild flavor that pairs well with beef.
- American Cheese: For a traditional cheeseburger taste, American cheese is a great option.
- Pepper Jack: If you prefer a bit of a kick, pepper jack adds a spicy twist.
- Swiss Cheese: Adds a slightly nutty flavor and a creamy texture.
What Type of Tortillas to Use and Size
You can use whatever style and type you like and prefer. 8 inch is standard size.
- Flour Tortillas are soft and flexible with mild flavor.
- Corn tortillas are typically smaller and thicker than flour tortillas with an earthy corn flavor.
- Whole wheat tortillas are denser than white flour tortillas. They are a healthier option with added fiber and nutrients.
How to Make Cheeseburger Quesadillas
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet over medium-high heat and add the ground beef to the skillet and cook for several minutes until the meat is no longer pink.
- Drain the excess fat from the beef and season with Worcestershire sauce, onion powder, dried minced onions, smoked paprika, garlic powder, salt and pepper to taste.
- Remove from heat and set aside. Pat the meat dry with a paper towel.
- Spread a generous amount of burger sauce over each tortilla.
- Divide the cooked beef, pickles, and grated cheese evenly among the tortillas.
- Top each with another tortilla to form a quesadilla.
- Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.
Soggy Quesadillas
Be sure to drain the juices from the meat and pat it dry before adding them to the tortilla. If you don’t, the juices will penetrate the tortilla and cause it to be soggy.
What Type of Pan to Use
The best pan to use is a cast iron skillet, I use this 10.5 inch that can be found here. Cast iron skillets are excellent because they distribute heat evenly, ensuring a perfectly crispy tortilla. They also retain heat well, which helps in achieving a nice, golden-brown finish on your quesadillas.
Non-stick skillets are also a good option for easy cleanup and to prevent sticking. Make sure the pan is large enough to accommodate the quesadilla without overcrowding, allowing you to flip it easily. I find non-stick skillets don’t provide as much crunch.
Substitutions and Add-In Ideas
- Ketchup
- Mustard
- Crumbled bacon
- Cooked sausage
- Diced ham
- Sautéed onions
- Diced or sliced tomatoes
- Jalapeños
- Bell peppers
- Mushrooms
- Caramelized onions
- Avocado slices
- Fried egg
- Crispy onion strings
- BBQ sauce
- Ranch dressing
- Hot sauce
- Guacamole
- Salsa
- Lettuce
Dipping Sauces
Burger Sauce Recipe
Queso Cheese Dip
Ranch Dressing
Honey Mustard
Buffalo Sauce
How to Store Leftovers
Wrap each quesadilla individually in plastic wrap or aluminum foil. Place them in an airtight container or resealable plastic bag and store them in the refrigerator. Properly stored, they can last for up to 3-4 days.
Reheating
- Oven or Air Fryer: Heat at 350 degrees until heated through.
- Skillet: Heat a skillet over medium heat. Add oil if not using a non-stick pan. Place the quesadillas in the skillet and cook for a few minutes on each side until they’re crispy and heated through.
- Microwave: For a quick option, you can microwave the unwrapped quesadillas on a microwave-safe plate for 1-2 minutes, or until hot. This will soften them and the quesadilla will not be crisp.
Air Frying
I believe this dish is easier made on the stove because you have to use the stove to cook the ground beef anyway. However, could just use the stove for the beef and from there, assemble your quesadilla and air fry it. If you elect this method, you can air fry it at 350 degrees for 5-8 minutes or until crisp.
Freezing
Place the quesadillas in a freezer-safe container or resealable bag. They can be stored in the freezer for up to 2-3 months. Defrost in the fridge overnight.
Pair With These Recipes
Cajun Fries
Ranch Roasted Potatoes
Bow Tie Pasta Salad with Italian Dressing
Southern Macaroni Salad
Fried Sweet Potatoes
Cheeseburger Quesadillas with Burger Sauce
Ingredients
- 1 pound ground beef or turkey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons dried minced onions
- salt and pepper to taste
- 1 teaspoon olive oil or butter You may need oil or butter for each quesadilla you prepare depending on the type of pan you use.
- 8 8-inch tortillas
- grated cheese I used 1/2 cup cheddar and 1/2 cup mozzarella.
- diced pickles I used 1/4 cup
Homemade Burger Sauce (Optional) Combine the ingredients and stir until smooth.
- 1/2 cup mayo
- 2-3 tablespoons ketchup I used 2 tablespoons.
- 1-2 tablespoons pickle relish I used 2 tablespoons.
- 1-2 teaspoons sweetener or sugar
- 1/2 teaspoon paprika I used regular paprika, not smoked.
- 1/2 teaspoon onion powder
- 1/2 teaspoon vinegar
- 1/4 teaspoon mustard
- salt and pepper to taste
Instructions
Prepare the Cheeseburger Filling
- Heat a skillet over medium-high heat and add the ground beef to the skillet. Use a meat chopper to break down the ground beef and cook for several minutes until the meat is no longer pink.
- Drain the excess fat from the beef and season with Worcestershire sauce, onion powder, dried minced onions, smoked paprika, garlic powder, salt and pepper to taste.
- Remove from heat (I use a slotted spoon to drain the juices) and set aside. Pat the meat dry with a paper towel. This will prevent the quesadilla from becoming soggy.
Assemble the Quesadillas
- Spread a generous amount of burger sauce over each tortilla. If you don't opt to use the burger sauce, I recommend using some sort of condiment to assist with adhesion of the two tortillas.
- Divide the cooked beef, pickles, and grated cheese evenly among the tortillas.
- Top each with another tortilla to form a quesadilla.
Cook the quesadillas:
- I use the same pan from the beef and add 1 teaspoon of olive oil or butter to the skillet at medium-high heat. Add a quesadilla to the skillet. Cook in batches if necessary.
- Cook for 2-3 minutes on each side or until golden brown and crispy, and the cheese is melted.
- Repeat with the remaining quesadillas.