Skip to main content

Cheeseburger Quesadillas

Meals have been a challenge since my son started back to school.   I think we've finally gotten into a groove now, going over the school lunch menu and my home menu and making sure there is some variety.    This week's menu had been planned, but wasn't quite right when my friend Sue shared she'd be making Cheeseburger Quesadillas for dinner.  That was my missing piece!

A few tweaks.    I had a little over a pound of ground beef.    The guys will not eat real chopped onion, so I used dried and added to the beef while it cooked.    The recipe doesn't say to drain off the grease, but I did since mine had a pretty high fat content (85/15).     I used real bacon, microwaved til crisp.  

When the hamburger mixture was complete, it was a lot.   I ended up doing two large quesadillas, and plan on freezing the leftovers for a quick lunch or snack.     I did not bake mine in the oven, I heated 2 griddle pans and lightly buttered them.    I browned them with a weight on them, and when they were golden, gave them a flip to do the other side.

These were a huge hit here. I served them with some crinkle cut fries and chocolate milkshakes. Thanks to Sue for the inspiration and to Nicole for the recipe!  

Here are some other quesadilla recipes you may enjoy:
Pizza Quesadillas
Jalapeno Popper Quesadillas 
BBQ Ranch Chicken Quesadillas

Cheeseburger Quesadillas

Cheeseburger Quesadillas



  • 1.25 lb. ground beef
  • 1 tablespoon minced dried onion
  • 2 tbsp. Worcestershire Sauce
  • 1/4 c. ketchup (eyeballed, I hate measuring ketchup)
  • 4 slices cooked, chopped bacon
  • Pepper to taste
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 c. sharp cheddar cheese
  • 4 large soft flour tortillas
  • Butter to coat the pans


  1. Brown ground beef and dried minced onion in a skillet over medium high heat until no longer pink. Drain grease, and cook for another minute or so. Add the Worcestershire, ketchup, chopped bacon, pepper, onion powder and garlic powder. Stir and simmer for about 5 mins.
  2. Heat 2 flat griddle pans or large skillets over medium heat. Melt about a teaspoon of butter in each. Layer tortilla, 1/2c cheese, 1/2 of the ground beef mixture, another 1/2c of cheese, then a tortilla on each pan. Weigh it down (I've got heavy cast iron presses). 
  3. Reduce the heat to medium low and cook until golden brown. Remove weights, spread a little butter on top tortilla and then carefully flip. Cook until the second side is golden brown and all the cheese is melted. Move to a cutting board, slice with a pizza wheel and serve.
Source ""
cheeseburger, quesadilla
Ground beef, Main dishes
Created using The Recipes Generator


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f