Ingredients
Method
- In a small bowl, whisk together the mayonnaise, 2 tablespoons of ketchup, minced dill pickles, minced white onion, and white vinegar. Set this aside in the refrigerator to allow the flavors to meld.mayonnaise, 2 tbsp ketchup, minced dill pickles, minced white onion, white vinegar
- Place your browned and drained ground beef into a mixing bowl. Add ketchup and mustard to taste (a 2:1 ratio is recommended).1 lb ground beef, ketchup, yellow mustard
- Set a large skillet or electric griddle to medium heat and lightly coat with nonstick cooking spray.
- Lay one tortilla down on the heat. Sprinkle a thin layer of shredded cheddar cheese across the surface. Spread a portion of the beef mixture over the cheese, then add diced onions and chopped pickles.large tortillas, shredded cheddar cheese, 1 lb ground beef, diced white onion, chopped dill pickles
- Sprinkle another thin layer of cheese over the toppings and place a second tortilla on top.shredded cheddar cheese, large tortillas
- Grill the quesadilla until the bottom tortilla is golden brown and crisp. Carefully flip and cook the other side until the cheese is fully melted and both sides are toasted.
- Transfer the quesadilla to a cooling rack for about 5 minutes. Move to a cutting board, slice into wedges, and serve with the special sauce.
Notes
Always use a cooling rack after cooking to prevent the bottom from getting soggy. Make the special sauce at least an hour in advance to let the ingredients harmonize.