Big Mac Quesadilla

If you’ve never had a Big Mac Quesadilla, now is the time to change that! It is filled with beef, onions, cheese, pickles, everything you would find on a Big Mac, except inside a tortilla. I also prepare a homemade Mac sauce that’s tangy and captures the flavor of the real thing so well. Reserve extra for dipping, too!

I love how easy these are to make. They’re similar to a traditional beef quesadilla, except with slightly different ingredients to match a Big Mac burger from McDonald’s. Feel free to switch out the toppings and make it your own, too. They’re perfect for a busy weeknight dinner or a quick Sunday lunch.

If you like quesadilla recipes, you will love these air fried chicken tacos and copycat Gordita Crunch that are quite similar.

Why You’ll Love This Recipe

• It tastes like the real thing: This tastes exactly like a Big Mac on a tortilla. It includes the same toppings and a homemade Mac sauce that tastes like you got it directly from McDonald’s.
• It only takes 30 minutes: I love making this as a quick meal because preparation and cooking take 30 minutes total. So, you can spend more time enjoying the result!
• It makes great leftovers: Save the extra filling and make a fresh one the next day, or save any extra quesadillas you don’t finish. They reheat so well.

Ingredients

I included ingredients for the quesadilla as well as a homemade Mac sauce to give this recipe as much authenticity as possible.

For the Big Mac sauce

• Condiments: To make this sauce as close to the real thing as possible, you’ll need mayonnaise, ketchup, and a little yellow mustard to make it extra tangy. You can’t substitute any of these!
• Dill pickles and Vinegar: Tart, almost sour dill pickles are key in this recipe. They add that recognizable flavor of the real Big Mac sauce. I add pickle juice and white vinegar for a subtle acidity that amps up the tangy factor.

For the quesadilla

• Ground beef: I use 80% lean because it still has a little fat to add some extra flavor. Good burgers aren’t made with extra lean beef.
• Tortillas: You can’t have a quesadilla without the tortillas! I use 8-inch tortillas because they make the perfect size quesadilla for each person.
• Toppings: Lettuce, pickles, and shredded cheese are a must. I like cheddar in this Big Mac tortilla recipe, but you can use sliced American if you like. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Ground turkey: Try a leaner version and swap the ground beef for ground turkey.
• Add bacon: Add some crumbled bacon to your quesadilla to make it feel like a bacon cheeseburger like in this bacon cheeseburger pie!
• Spicy: Use some sliced jalapenos or hot sauce to add some heat to your Big Mac quesadilla.

How to Make Big Mac Quesadillas

Below are the steps needed to prepare and cook this dish. Ensure everything is measured and the onions are diced before you get started.

Step 1: Make the sauce. Whisk together all the ingredients for the Big Mac sauce. Set this aside while you work on the quesadillas.

Step 2: Cook the beef and onions. Cook the ground beef in a heated skillet for about 5 minutes. Then, strain most of the grease and add onions, salt, and pepper.

Step 3: Layer ingredients on the tortilla. Start assembling your quesadilla by adding a quarter of each ingredient (cheese, beef, lettuce, and pickles) and 3 tablespoons of sauce to one side of the tortilla.

Step 4: Add cheese. Top the ingredients with more shredded cheese.

Step 5: Cook. Fold the tortilla and cook it for a few minutes or until the tortilla is golden brown.

Step 6: Flip and repeat. Flip it and brown the other side, and ensure all the cheese is melted and gooey. Cut into triangles for serving! Try it with a bit of this Scotch bonnet hot sauce for a bit of heat!

If you love recipes like these Big Mac quesadillas try these Big Mac tacos or this Big Mac Pizza recipe next!

Storage Directions

• Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze the quesadillas for up to 1 month.
• Reheating: These are best reheated on a skillet, griddle, or in an air fryer. Use medium-low heat and warm each side for 3-4 minutes. Reheat the quesadilla in a 350-degree air fryer for 5 minutes.
• Make Ahead: Prepare the ground beef mixture up to 24 hours in advance, and it will be ready for quesadillas the next day. The same goes for the sauce!

Serving Suggestions

• Try another condiment on your Big Mac quesadilla like this onion ketchup or hot BBQ sauce. Even this homemade jalapeno bacon jam would be a perfect smoky and spicy addition.
• Enjoy some crispy air fried steak fries on the side with a rich and creamy caramel milkshake.

Big Mac Quesadilla

Karin and Ken

This Big Mac Quesadilla makes a yummy, quick dinner any night of the week. Add the fillings and toast the tortilla so every bite is perfectly brown and crunchy.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course lunch

Cuisine mexican inspired

Servings 4

Calories 1062 kcal

Ingredients

  

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BIG MAC SAUCE

• ½ cup mayonnaise
• 2 teaspoons ketchup
• 1 tablespoon dill pickle juice
• ½ tablespoon dill pickle minced
• ½ tablespoon yellow mustard
• 1 teaspoon white vinegar
• ½ teaspoon sea salt
• ¼ teaspoon ground pepper
• ¼ teaspoon smoked paprika

QUESADILLAS

• 1 pound ground beef medium
• 1 yellow onion chopped
• 1 teaspoon sea salt
• ½ teaspoon ground pepper
• 4 8- inch tortillas
• 4 cups cheddar cheese shredded (or as desired)
• 2 cups lettuce shredded (or as desired)
• 4 pickles sliced (or as desired)

Get Recipe Ingredients

Instructions

 

• Make your Big Mac sauce by adding all the ingredients into a small bowl and whisk until combined. Set aside.
• Heat a large pan on medium heat and cook ground beef for 5 minutes.
• Strain out some excess fat, then add onion, salt and pepper. Cook for a couple more minutes until the beef is fully cooked and no longer pink. Set aside in a bowl.
• Clean pan and lightly spray with non-stick spray. Reduce the heat to low (maybe medium-low), add your tortilla into the pan and working quickly add your items to half of the tortilla.
• Place ½ cup cheese, ¼ of the meat mixture, ½ cup lettuce, pickle slices (I did 1 pickle per quesadilla) and about 3 tablespoons of sauce, then another ½ cup of cheese.
• Fold the empty side over and cook until cheese is melted and golden brown. Carefully flip and do the same to the other side.
• Repeat for the other 3 and serve immediately.

Notes

• Avoid reheating leftover quesadillas in the microwave because they become very soft and soggy.
• Store any extra quesadillas or meat mixture in the refrigerator in an airtight container for up to 3 days.
• Try cooking your Big Mac quesadilla in an air fryer instead of a pan.

Nutrition

Calories: 1062kcalCarbohydrates: 24gProtein: 50gFat: 85gSaturated Fat: 35gPolyunsaturated Fat: 15gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 205mgSodium: 2729mgPotassium: 620mgFiber: 3gSugar: 5gVitamin A: 1532IUVitamin C: 5mgCalcium: 918mgIron: 4mg

Keyword Big Mac Quesadilla

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