The Weeknight Dinner I Can’t Stop making

By Sugar Spun Run · 30 min

Ingredients

Instructions

1. Heat oil in a medium skillet over medium heat. Add the onion and cook until soft and translucent.
2. Mix the mayonnaise, ketchup and chopped pickles for the sauce, cover, and refrigerate while you make the quesadillas.
3. Season the ground beef with salt and pepper and cook, breaking it up, until browned. Drain off the excess grease.
4. Stir in the ketchup and mustard until combined, then stir in the chopped pickles. Remove from the heat.
5. Sprinkle about 2 tablespoons of cheese over half of a tortilla, top with about ⅓ cup of the beef mixture and another 2 tablespoons of cheese, then fold the bare half over the filling.
6. Heat a clean 10-inch skillet over medium to medium-high heat and spread about ½ teaspoon of oil or butter over it.
7. Place a quesadilla in the pan, press gently, and cook several minutes until golden brown. Flip and cook the other side until the cheese melts and the tortilla is golden.
8. Remove to a plate, cut in half, and serve with the sauce for dipping.

Summarized from Sugar Spun Run's video. Watch it for the details.

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OnionCheeseGround beefCheddar cheeseTortillaPickle