Big Mac Quesadilla

If you love a Big Mac but want it crispier and cheesier, this Big Mac Quesadilla is about to become your new favorite. It brings together all the classic flavors you crave with savory beef, pickles, melty cheese and that signature sauce, wrapped inside a golden, griddled tortilla. It's nostalgic, indulgent and surprisingly simple to make at home.

Slice it up and serve it hot for game day, casual dinners or whenever you want fast-food flavor without the drive-thru. Add a little extra sauce on the side and watch it disappear.

If you're in the mood for more melty comfort food, be sure to try our Cheesy Chicken Enchiladas or Cheesy Chicken Casserole next.

Ingredients

With just a quick trip to the grocery store, you will be ready to make this delicious recipe.

See the recipe card below for the exact quantities of each ingredient.

• Ground Beef: We use medium ground beef for maximum flavor, but you can choose your preferred fat content meat.
• Yellow Onion: Provides the subtle onion taste, but you can use a white onion if you prefer.
• Seasonings: Enhances the other ingredients and used to make the iconic Big Mac sauce.
• Medium Flour Tortillas: We used flour tortillas, but you can use your preference here.
• Cheddar Cheese: Though a Big Mac typically uses American cheese, we opted for cheddar. Use whatever you prefer.
• Pickles and Pickle Juice: Gives that pickle taste to the sauce, and slightly thins it, while also providing some crunch on the quesadilla.
• Lettuce: Adds a freshness to the inside.
• Ketchup and Yellow Mustard: Used in the Big Mac sauce.
• Mayonnaise: The main component in the sauce.
• White Vinegar: Used to lightly thin the sauce and balances the sweetness.

For this easy recipe, you'll want to have on hand a small bowl, whisk, large non-stick pan, spatula, measuring cups and spoons.

Variations

• Ground Turkey or Chicken: A lighter option in place of ground beef. Alternatively, you can use a lean ground beef instead.
• Flourless Tortillas: Use gluten-free tortillas if needed.
• Cheese Blend: Swap cheddar for Monterey Jack or mozzarella for a milder melt.
• Pickle Swap: Try banana peppers or jalapeños for a tangy twist.
• Big Mac Sauce: Store-bought Thousand Island dressing works in a pinch.
• Simplify It: Go one step further and make it an even easier recipe. Get out a small baking sheet and make a Big Mac sheet pan quesadilla, by laying tortillas on the bottom (overhanging) add your ingredients, then fold over (you may need to add one more in the middle on the bottom and top layers to fully cover), bake in the oven and slice!

How to Make a Big Mac Quesadilla

Check out how quick and easy it was to make this delicious recipe.

Make your Big Mac sauce by adding all the sauce ingredients into a small bowl and whisk until combined. Set aside.

Heat a large pan on medium heat and cook beef for 5 minutes.

Drain 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 the pan and lightly spray with cooking spray. Reduce the heat to medium-low, add your tortilla when the pan is warm into the pan. Working quickly, add your items to half of the tortilla in this order: ½ cup cheddar cheese, ¼ of the meat mixture, ½ cup lettuce, pickle slices (I did 1 pickle per quesadilla) about 3 tablespoons of sauce, then another ½ cup cheddar cheese.

Fold the empty side over and cook until cheese is melted, and the tortilla is golden brown, about 2-3 minutes. Carefully flip and cook the other side.

Place the cooked quesadilla on a cutting board and allow it to cool slightly before cutting in half to enjoy.

Repeat for the remaining tortillas and serve immediately.

Hint: Preheat your pan but work quick to assemble and fold over your untopped half. A hot pan helps crisp the tortilla without burning.

Recipe Tips

• Don't Overfill: Too many fillings can make it hard to flip and cook evenly. Flip it with the open side facing you, for more control.
• Cheese on Both Sides: Layering cheese below and above helps hold everything together.
• Press Gently: Use a spatula to gently press down while cooking for even browning. Sometimes I will even put a (clean) smaller pan on top to apply pressure.
• Watch Your Sauce: Be careful adding too much sauce to the inside, it can make it soggy. Start with 3 tablespoons as recommend and test a little more if desired; alternatively, you can dip with any leftovers!

Another reader favorite you'll want to add to your list is our Buffalo Chicken Pasta, packed with bold flavor and plenty of creamy comfort.

More Mains

Storage Instructions

• Refrigerator: Once cooled, place in an airtight container for 3-4 days. Place a piece of parchment paper between to prevent them from getting the bottom ones soggy.
• Freezer: Alternatively, you can place it in a freezer-safe container for up to 3 months.
• Reheating: To reheat, place in an air fryer or back on the stove top to crisp up the tortilla again. Just until warmed through.
• Make Ahead: Make the sauce ahead and store it in an airtight container in the fridge for up to 2 weeks. It's also great on other dishes or as a salad dressing. You can prep the quesadilla fillings a few days in advance and keep them refrigerated until ready to assemble.

What to Serve with a Big Mac Quesadilla

• Other Big Mac Menu Items: Big Mac Tater Tot Casserole, Big Mac tacos, Big Mac Egg Rolls or our Big Mac Sloppy Joes.

Big Mac Quesadillas FAQs

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