Copycat Applebee's Quesadilla Burger with Mexi-Ranch Sauce
By Victor Lang
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Buy 80% lean‚ 20% fat ground chuck to make quesadilla burgers․ The fat in ground chuck keeps the meat patty and melted cheese moist․ The quesadilla tortillas are crispy like burger buns to hold the whole burger together in your hands․ I sometimes make quesadilla burgers instead of regular buns to mix things up․
I combine sour cream‚ salad dressing‚ salsa‚ and taco seasoning with the Mexi-ranch topping before cooking․ The Mexi-ranch topping provides cold toppings and flavor to the beef․ Placing the Mexi-ranch next to the beef in the pan helps avoid handling the burger patties while cooking․ The Mexi-ranch topping does not need to be cooked and will not cause a runny sandwich․
The quesadillas are grilled over medium heat for two minutes on each side or until the cheese is melted and the tortillas are lightly browned․ I put the quesadillas in a 200°F oven while making the burgers in the same pan․ The bottom shells stay warm until the burgers are ready to serve․ I ensure that the cheese is fully melted on both layers of the quesadillas before placing them in the oven․
Cook patties 4-5 minutes per side or until preferred doneness․ I like to move the patties to a large skillet after wiping out a nonstick skillet․ The Pepper Jack cheese melts from the heat of the cooked patty and other sandwich ingredients added after cooking‚ including bacon‚ pico de gallo‚ lettuce‚ and condiments․ Assemble sandwiches with soft cheese․
Why you'll love this recipe
- Ground chuck adds a bold Pepper Jack and bacon flavor that doesn't get lost in the two cheese quesadillas․
- Cheddar layered between two small tortillas browns the hamburger bun․
- Pepper Jack and Applewood bacon are spicy and smoky-flavored food toppings, Additional seasoning is unnecessary on these toppings․
- The Mexi-ranch offers a different‚ cool‚ seasoned taste compared with the hamburger and melted cheese․
- Sixteen small tortillas can be made into eight quesadillas to give all four burgers a top and bottom․
- Any unused Mexi-sauce can be used as salad dressing at another time․
Ingredients
- •½ cup sour cream
- •½ cup ranch dressing
- •¼ cup salsa
- •1 teaspoon taco seasoning
- •1 ½ cups shredded cheddar cheese
- •16 small street taco-size flour tortillas
- •1 ½ pounds ground beef chuck
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •8 slices Pepper Jack cheese
- •8 slices Applewood bacon (cooked until crisp)
- •½ cup pico de gallo
- •2 cups shredded iceberg lettuce
Instructions
- 1
Stir the sour cream, ranch dressing, salsa, and taco seasoning together in a small bowl.
- 2
Preheat the oven to 200°F.
- 3
Divide the cheddar cheese evenly among 8 tortillas.
- 4
Cover the cheese with the remaining 8 tortillas.
- 5
Cook the quesadillas in a large non-stick skillet over medium heat for about 2 minutes on each side, until golden brown and the cheese is melted.
- 6
Remove the quesadillas from the skillet.
- 7
Keep the quesadillas warm in the oven while you cook the burgers.
- 8
Combine the ground chuck, salt, and black pepper in a bowl with your hands.
- 9
Divide the beef into 4 patties.
- 10
Wipe out the non-stick skillet with a paper towel.
- 11
Cook the burgers over medium heat for 4 to 5 minutes on each side, until they reach your desired doneness.
- 12
Place each burger patty on top of a quesadilla.
- 13
Top each patty with 2 slices of Pepper Jack cheese, 2 slices of cooked bacon, pico de gallo, shredded lettuce, and Mexi-ranch sauce.
- 14
Cover each burger with another quesadilla.
- 15
Serve immediately.
FAQ
Nutrition (per serving)
Calories
1890
Protein
76g
Fat
115g
Carbs
133g
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