MELT IN YOUR MOUTH Bacon Cheeseburger Quesadilla

Ingredients

• 1 lb Ground Beef (80% lean, broken into small pieces while cooking)
• 8 pieces Flour Tortillas (6‑inch size; larger tortillas can be used but are harder to flip)
• 8 slices Bacon (Cooked crisp before adding to quesadilla)
• 2 cups Cheddar Cheese (Shredded, sharp cheddar works best)
• 1/4 cup Pickles (Thinly sliced dill pickles for garnish)
• 2 Tbsp Unsalted Butter (Divided; used to butter both sides of tortillas)
• 2 Tbsp Ketchup
• 2 Tbsp Mayonnaise
• 1 Tbsp Yellow Mustard
• 2 tsp Southern Blend Seasoning (Any all‑purpose seasoning or seasoned salt works)
• 1/2 cup Lettuce (Shredded, optional garnish)
• 1/2 cup Tomato (Diced, optional garnish)

Instructions

1. Make the Ketchup‑Mayo‑Mustard Dip

   In a mixing bowl combine ketchup, mayonnaise, and yellow mustard. Stir until smooth.

   Time: PT2M

2. Brown the Ground Beef

   Heat the skillet over medium‑high heat. Add the ground beef, breaking it up with a spatula, and cook until fully browned.

   Time: PT5M

   Temperature: Medium‑high

3. Season and Add Sauce

   Stir in the Southern blend seasoning and the prepared ketchup‑mayo‑mustard sauce. Cook another 2 minutes to meld flavors.

   Time: PT2M

   Temperature: Medium‑high

4. Drain the Beef

   Remove the skillet from heat, carefully drain excess fat into a heat‑safe container, then wipe the skillet bottom with a paper towel.

   Time: PT2M

5. Butter the First Tortilla

   Melt 1/2 tbsp butter in the skillet. Brush the melted butter onto one side of a tortilla and place it butter‑side‑down in the pan.

   Time: PT1M

   Temperature: Medium‑high

6. Assemble First Quesadilla

   On the tortilla in the pan, layer a portion of the seasoned ground beef, 2 slices of crisp bacon, and a generous handful of shredded cheddar. Top with a second tortilla, buttered side up.

   Time: PT1M

7. Cook First Side

   Cook for 1–2 minutes until the bottom tortilla is golden brown and the cheese begins to melt.

   Time: PT2M

   Temperature: Medium‑high

8. Flip and Cook Second Side

   Carefully flip the quesadilla with a spatula and cook another 1–2 minutes until the second side is golden and the cheese is fully melted.

   Time: PT2M

   Temperature: Medium‑high

9. Repeat for Remaining Tortillas

   Wipe the skillet, add remaining butter, and repeat steps 5‑8 to make the second quesadilla (and third if desired).

   Time: PT5M

   Temperature: Medium‑high

10. Slice and Serve

    Transfer each quesadilla to a cutting board, slice into wedges, and serve with the ketchup‑mayo‑mustard dip, pickles, lettuce, and tomato as garnish.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

38 g

Fiber

3 g