Cheeseburger Quesadillas

Deciding between burgers or Mexican? Why not have both, with this inventive play on a fast food favorite?



Step: 1

For the Quesadillas: Heat oil in a medium saute pan over medium-high heat. Add protein starters and cook until browned and cooked through, about 5 minutes. Remove and set aside.

Step: 2

To the same pan, add onion and cook until translucent, about 5 minutes more. Add reserved protein starters back to the pan, add Worcestershire sauce, mix to combine, and set aside.

Step: 3

Wipe out the pan, coat with nonstick spray, and heat over medium heat. Add 1 tortilla to pan. Top half the tortilla with 1/2 cup cheese and 1/2 of the cooked protein.

Step: 4

Top with pickle slices (if desired) and another 1/2 cup cheese. Fold in half and cook until cheese is melted and the quesadilla is golden brown on one side, about 2 minutes. Repeat with second tortilla and remaining ingredients.

Step: 5

For the Special Sauce: Mix all ingredients in a small bowl and season to taste.

Step: 6

Cut quesadillas into pieces and serve with lettuce, tomatoes, and sauce.


Per Serving: 698 calories; protein 25.3g; carbohydrates 34.6g; fat 52.3g; cholesterol 66.3mg; sodium 1583.5mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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