Big Mac Quesadilla
Our Big Mac Quesadilla is loaded with savory beef, pickles, melty cheese and signature sauce in a crispy golden tortilla.
Servings: 4
Calories: 1017kcal
Equipment
- Measuring Cups and Spoons
- Small Bowl
- Whisk
- Large Pan/Skillet
- Spatula
Ingredients
BIG MAC SAUCE:
- ½ cup mayonnaise
- 2 teaspoon 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 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.
Notes
- Preheat your pan but work quick to assemble and fold over your untopped half. A hot pan helps crisp the tortilla without burning.
- Too many fillings can make it hard to flip and cook evenly. Flip it with the open side facing you, for more control.
- Layering cheese below and above helps hold everything together.
- 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.
- 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!
Nutrition
Calories: 1017kcal | Carbohydrates: 24g | Protein: 51g | Fat: 79g | Saturated Fat: 33g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 2728mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1532IU | Vitamin C: 5mg | Calcium: 915mg | Iron: 4mg
