Big Mac Quesadilla

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.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 1062kcal

Author: Karin and Ken

Ingredients

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)

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.

Video

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