Cheeseburger Quesadillas (Crispy, Cheesy, 20-Minute Dinner)

If you’ve ever wished a juicy cheeseburger could magically turn into a melty quesadilla… this is it. Cheeseburger Quesadillas are a fast skillet dinner made with seasoned ground beef, plenty of cheddar, and soft flour tortillas toasted until crisp and golden.

They’re weeknight-friendly (ready in about 20 minutes), budget-friendly (ground beef + pantry sauces), and totally customizable add pickles, bacon, or a drizzle of “burger sauce” on top.

In this guide, you’ll get step-by-step instructions, make-ahead tips, and easy variations so your cheeseburger quesadilla turns out crispy, cheesy, and never greasy.

Quick Recipe Snapshot

• Dish: Cheeseburger Quesadillas
• Flavor: Juicy, cheesy, tangy (ketchup + mustard) with toasty tortillas
• Skill Level: Easy – one skillet, no special tools
• Ready In: About 25 minutes
• Main Ingredients: Ground beef, flour tortillas, cheddar cheese, burger-style seasonings
• Best For: Fast dinners, game day, kids’ meals, leftover ground beef

Ingredients You’ll Need

This recipe makes about 4 servings (4 large quesadillas, 8 wedges).

For the Cheeseburger Filling

• 1 lb (450 g) lean ground beef – 85–90% lean works best
• ½ small onion, finely diced (optional but adds flavor)
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (or regular paprika)
• ½–¾ teaspoon fine salt, to taste
• ¼ teaspoon black pepper

For the Quesadillas

• 8 small flour tortillas (8-inch)
  – or 4 large tortillas if you prefer to fold them in half
• 2 cups shredded cheddar or cheddar-jack cheese, divided
• ½ cup dill pickle chips, chopped (optional but very “cheeseburger”)
• ½ cup cooked bacon, crumbled (optional, for bacon cheeseburger quesadillas)
• 2–3 tablespoons neutral oil or melted butter, for the skillet

Optional Burger Sauce for Serving

• ⅓ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1–2 teaspoons pickle juice or vinegar
• ¼ teaspoon smoked paprika or chili powder

Whisk together in a small bowl and chill until serving.

How to Make Cheeseburger Quesadillas

1. Cook the Cheeseburger Filling

1. Brown the beef:
   • Heat a large skillet over medium-high heat.
   • Add the ground beef and diced onion. Cook, breaking the beef into small crumbles, until browned and no longer pink, about 5–7 minutes. For food safety, make sure the beef reaches an internal temperature of 160°F (71°C), following the USDA safe minimum internal temperature guidelines.
2. Drain if needed:
   • If there is a lot of grease, carefully spoon off most of it, leaving about 1 tablespoon in the pan for flavor.
3. Season like a burger:
   • Turn the heat to medium.
   • Stir in ketchup, mustard, Worcestershire, garlic powder, onion powder, paprika, salt, and pepper.
   • Cook for 1–2 minutes, tasting and adjusting salt or mustard to your liking.
   • Turn off the heat and set aside.

2. Assemble the Quesadillas

4. Prep your tortillas:
   • Lay the tortillas on a clean surface.
   • Sprinkle ¼ cup shredded cheese over half of each tortilla (or over an entire tortilla if you’re using two tortillas per quesadilla).
5. Add the filling:
   • Spoon a thin, even layer of warm beef mixture over the cheese (about ¼ cup per tortilla).
   • Top with a little more cheese so everything sticks together.
   • Sprinkle on chopped pickles and bacon, if using.
6. Fold or top:
   • Fold each tortilla in half over the filling to make a half-moon shape, or place a second tortilla on top to make a full round quesadilla.

3. Toast Until Crispy and Melty

7. Heat the pan:
   • Wipe out the skillet if needed and return it to medium heat.
   • Add ½ tablespoon oil or butter and swirl to coat.
8. Cook the quesadillas:
   • Place 1–2 quesadillas in the skillet (don’t crowd the pan).
   • Cook for 2–3 minutes per side, pressing lightly with a spatula, until the tortillas are golden brown and the cheese is melted.
   • Repeat with the remaining quesadillas, adding more oil or butter as needed.
9. Slice & serve:
   • Let the quesadillas rest for 1–2 minutes, then slice into wedges.
   • Serve hot with burger sauce, ketchup, or your favorite dipping sauce.

Variations: Smash, Classic, or Lighter

• Smash Cheeseburger Quesadillas
  Press the filled quesadilla firmly with a heavy spatula or burger press as it cooks to compress the meat and create extra crispy, browned spots—similar to a smashburger patty.
• Bacon Cheeseburger Quesadillas
  Add crumbled cooked bacon inside each quesadilla and sprinkle a little on top after cooking.
• “Big Mac” Style
  Use a mix of cheddar and American cheese, add finely shredded lettuce and extra pickles after cooking, and drizzle with burger sauce.
• Lighter Version
  Swap ground turkey for beef, use part-skim cheese, and cook with a light spray of oil instead of butter. Choose small tortillas and serve with salad on the side.

Ingredient Notes & Substitutions

• Ground Beef:
  85–90% lean is ideal enough fat for flavor without being greasy. If you use fattier beef, drain more of the fat after browning.
• Cheese:
  Sharp cheddar gives that classic cheeseburger flavor. A blend of cheddar + mozzarella or Monterey Jack melts beautifully. Avoid pre-sliced cheese that doesn’t melt easily.
• Tortillas:
  Use soft flour tortillas; corn tortillas tend to tear. Low-carb or whole-wheat tortillas also work if you like.
• Pickles:
  Chopped dill pickles give tang and crunch. If you don’t like them inside, serve on the side or just use pickle juice in the burger sauce.
• Onion:
  Fresh onion in the beef adds sweetness. If you’re sensitive to onion, use a pinch of onion powder instead.

Tips for the Best Cheeseburger Quesadillas

• Keep the layer thin:
  Overfilling makes quesadillas hard to flip and can keep the cheese from melting. Thin, even layers = crispy outside, melty inside.
• Medium heat, not high:
  If the heat is too high, the tortillas burn before the cheese melts. Medium to medium-low gives time for the cheese to get gooey.
• Use freshly shredded cheese:
  It melts smoother than bagged shredded cheese, which often has anti-caking starches.
• Rest before slicing:
  Let cooked quesadillas sit for 1–2 minutes so the cheese firms up slightly—this prevents all the filling from sliding out.

Make-Ahead, Storage & Reheating

• Make-Ahead Filling:
  Cook the beef mixture up to 2 days ahead, cool, and store covered in the refrigerator. Rewarm gently in a skillet before assembling.
• Refrigerator:
  Store leftover cooked quesadilla wedges in an airtight container for up to 3 days.
• Freezer:
  Cool completely, then wrap individual wedges in parchment and place in a freezer bag. Freeze for up to 2 months.
• Reheating:
  • Skillet (best texture): Reheat over medium heat, 3–5 minutes per side, until hot and crisp.
  • Oven or Air Fryer: 350°F (175°C) for 6–10 minutes.
  • Microwave: Works in a pinch but will be softer; re-crisp in a dry skillet if you like.

What to Serve with Cheeseburger Quesadillas

Cheeseburger Quesadillas are rich and cheesy, so pair them with fresh or crunchy sides:

• Simple green salad with a tangy vinaigrette
• Oven fries or sweet potato fries
• Coleslaw or burger-style chopped salad
• Sliced pickles, cherry tomatoes, or baby carrots
• Corn on the cob or roasted vegetables for a bigger meal

Looking for more weeknight mains? Try our baked beans, green bean casserole, and sweet potato casserole for easy sides that turn these quesadillas into a full meal.

Cheeseburger Quesadillas FAQs

Crispy Cheeseburger Quesadillas

Linda

These crispy cheeseburger quesadillas pack seasoned ground beef, gooey melted cheese, and golden tortillas into a 20-minute weeknight dinner. They taste just like your favorite cheeseburger, but cook in one skillet with almost no clean-up.

Serve them with burger sauce, pickles, and fries for a fun family meal that both kids and adults will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 550 kcal

Equipment

• Large nonstick skillet
• Spatula
• Mixing Bowl

Ingredients

  

Cheeseburger Quesadillas

• 1 pound lean ground beef 80–90% lean
• 0.5 cup finely diced yellow onion
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon smoked paprika or regular paprika
• 0.75 teaspoon kosher salt plus more to taste
• 0.25 teaspoon black pepper
• 2 cups shredded cheddar cheese or cheddar–Monterey Jack blend, divided
• 8 small flour tortillas 8-inch size
• 0.25 cup chopped dill pickles plus extra for serving
• 4 slices cooked bacon, crumbled optional
• 2 tablespoons neutral oil or butter for toasting quesadillas, divided
• Burger sauce, ketchup, or dipping sauce for serving, optional

Instructions

 

• Cook the cheeseburger filling. Heat a large nonstick skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the meat into small crumbles, until browned and no longer pink, about 5–7 minutes. If there is a lot of grease, carefully spoon off most of it, leaving about 1 tablespoon in the pan for flavor.

  Reduce the heat to medium. Stir in the ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook for 1–2 minutes more, stirring, until the mixture is evenly coated and saucy. Taste and adjust seasoning, then turn off the heat.
• Assemble the quesadillas. Lay the tortillas on a clean work surface. Sprinkle about 1/4 cup shredded cheese over half of each tortilla. Spoon a thin, even layer of the warm beef mixture over the cheese (about 1/4 cup per tortilla), then top with another small handful of cheese. Sprinkle with chopped dill pickles and crumbled bacon, if using. Fold each tortilla in half to form a half-moon, or top with a second tortilla to make a full round quesadilla.
• Toast until crispy and melty. Wipe out the skillet if needed and return it to medium heat. Add about 1/2 tablespoon oil or butter and swirl to coat the pan. Place 1–2 quesadillas in the skillet, without crowding. Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more oil or butter as needed.
• Slice and serve. Let the quesadillas rest for 1–2 minutes so the cheese can set slightly, then slice each into wedges. Serve hot with extra pickles, burger sauce, ketchup, or your favorite dipping sauce.

Notes

• Use freshly shredded cheese for the best melt; pre-shredded cheese can be drier and less melty.
• For spicier cheeseburger quesadillas, add a pinch of chili powder or red pepper flakes to the beef mixture.
• Leftover filling keeps well in the fridge for up to 3 days and can be used for quick lunches or nachos.

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