Rating: 4 stars
70 Ratings
  • 5 star values: 28
  • 4 star values: 17
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 5
  • 70 Ratings

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.

Karen Rankin


Credit: Jennifer Causey

Recipe Summary test

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

870 calories; fat 51g; saturated fat 20g; cholesterol 156mg; fiber 3g; protein 29g; carbohydrates 55g; sodium 2089mg; sugars 15g.