copycat-applebees-quesadilla-burgers

Quick And Easy

1 1/2 pounds ground beef
1 1/2 teaspoons chili powder
1 garlic clove, minced, or 1/2 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
16 (7- to 8-inch) flour tortillas
2 tablespoons vegetable oil
1 1/2 to 2 cups cheddar jack cheese, shredded, or cheddar or Mexican cheese blend
1 cup pico de gallo salsa, or finely diced tomatoes, plus more for topping
2 cups shredded lettuce
Guacamole, optional, for garnish
Sour cream, optional, for garnish
Taco sauce, optional, for garnish

Mix the ground beef with the chili powder and garlic or garlic powder. Season with salt and pepper. Shape into 4 burgers and refrigerate until it is time to cook them.
Heat the oven to 200 F. If desired, cut the street-size tortillas down to a 4-inch diameter.
Heat a skillet over medium-high heat. Brush one side of a tortilla with vegetable oil or spray with cooking oil spray. Place the tortilla, oiled side down, in the hot skillet. Top the tortilla with shredded cheese and scatter some pico de gallo or diced tomato over the cheese.
Oil one side of another tortilla and place it, oiled side up, on the cheese and salsa layer. Once the bottom tortilla is browned, flip to brown the other side. Place the tortilla on a baking sheet and place it in the 200 F oven to keep warm. Repeat with the remaining tortillas and filling ingredients to make 8 mini quesadillas.
Fry the burgers for about 5 to 7 minutes on each side, or until the desired doneness is reached.

Quick And Easy

1 1/2 pounds ground beef
1 1/2 teaspoons chili powder
1 garlic clove, minced, or 1/2 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
16 (7- to 8-inch) flour tortillas
2 tablespoons vegetable oil
1 1/2 to 2 cups cheddar jack cheese, shredded, or cheddar or Mexican cheese blend
1 cup pico de gallo salsa, or finely diced tomatoes, plus more for topping
2 cups shredded lettuce
Guacamole, optional, for garnish
Sour cream, optional, for garnish
Taco sauce, optional, for garnish

Mix the ground beef with the chili powder and garlic or garlic powder. Season with salt and pepper. Shape into 4 burgers and refrigerate until it is time to cook them.
Heat the oven to 200 F. If desired, cut the street-size tortillas down to a 4-inch diameter.
Heat a skillet over medium-high heat. Brush one side of a tortilla with vegetable oil or spray with cooking oil spray. Place the tortilla, oiled side down, in the hot skillet. Top the tortilla with shredded cheese and scatter some pico de gallo or diced tomato over the cheese.
Oil one side of another tortilla and place it, oiled side up, on the cheese and salsa layer. Once the bottom tortilla is browned, flip to brown the other side. Place the tortilla on a baking sheet and place it in the 200 F oven to keep warm. Repeat with the remaining tortillas and filling ingredients to make 8 mini quesadillas.
Fry the burgers for about 5 to 7 minutes on each side, or until the desired doneness is reached.

Recipe Details