Two of our favorite dinners just got combined, and, no surprise here, the result is out of this world. How does a cheeseburger get put inside a quesadilla, you might ask? Wonder no longer: ground sirloin gets cooked until its browned, then mixed with ketchup and mustard. It’s then sandwiched between tortillas with mayonnaise, pickle chips (yes, we went there), and cheese. Finally, the dinner is totally classed up with elegant halved romaine hearts topped with a homemade mayo-pickle dressing, chopped tomato, and thinly sliced shallot. Is your mouth watering yet? Because we want to lick the page.
1¼ pounds ground sirloin
⅔ cup ketchup
2 tablespoons yellow mustard
⅓ cup mayonnaise
24 dill pickle chips, plus 2 tablespoons pickle juice
Cook sirloin in a large skillet over medium-high, stirring to crumble, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl and stir in ketchup and mustard.
Combine mayonnaise, pickle juice, salt, and pepper in a small bowl. Set aside.
Top half of each tortilla with ¼ cup cheese. Top with ⅔ cup meat mixture, 6 pickle chips, and another ¼ cup cheese. Fold tortilla in half to cover filling.
Heat a medium skillet over medium. Spray outside of tortillas with cooking spray and, working in batches, add to skillet. Cook until cheese is melted and tortillas are golden brown, about 2 minutes per side. Transfer to a plate and cover to keep warm. Repeat with remaining tortillas.
Top each romaine half with some tomato, shallot, and a drizzle of mayonnaise dressing. Serve with quesadillas.
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