The Best Big Mac Taco / Quesadilla Thing (SO Easy / SO Cheesy)

Ingredients

• 2 large All‑Purpose Flour Tortilla (burrito‑size, 12‑inch diameter; keep soft until folded)
• 0.33 lb Ground Beef (80 % lean; form into a thin, triangular patty (≈½‑inch thick))
• 1 cup Shredded Cheddar Cheese (medium shred; melts well)
• 2 Tbsp Mayonnaise (full‑fat for creaminess)
• 1 Tbsp Ketchup (regular tomato ketchup)
• 1 tsp Yellow Mustard (prepared yellow mustard)
• ½ tsp Sriracha (adds a mild heat)
• 1 tsp Dill Pickle Relish (finely chopped)
• ¼ tsp Salt (to taste)
• ¼ tsp Black Pepper (freshly ground)
• ½ cup Romaine Lettuce (shredded)
• ¼ cup Dill Pickle Slices (thinly sliced)
• ¼ cup White Onion (finely diced)
• ½ cup Frozen French Fries (pre‑cooked, thawed; adds crunch)
• 1 Tbsp Vegetable Oil (for cooking patty and crisping tortilla)

Instructions

1. Make the Big Mac‑style sauce

   In a mixing bowl combine mayonnaise, ketchup, yellow mustard, sriracha, dill pickle relish, a pinch of salt and pepper. Stir until smooth and set aside.

   Time: PT5M

2. Form the beef patty

   Place 0.33 lb ground beef on a sheet of parchment. Shape it into a thin, roughly triangular patty that will fit inside the tortilla (about the size of a pizza slice).

   Time: PT5M

3. Cook the patty

   Heat 1 Tbsp vegetable oil in the skillet over medium‑high heat (≈375°F). Add the patty, cook 2‑3 minutes per side until browned and about 70 °F internal; it will finish cooking later when the tortilla is grilled.

   Time: PT6M

   Temperature: 375°F

4. Warm the tortilla

   Lay the large flour tortilla on the hot skillet for 15‑20 seconds per side just to make it pliable; do not crisp yet.

   Time: PT1M

   Temperature: 375°F

5. Assemble the filling

   Spread a generous line of the prepared sauce down the center of the tortilla. Top with shredded cheese, lettuce, pickle slices, diced onion, a handful of thawed fries, then place the cooked beef patty on top.

   Time: PT4M

6. Fold the tortilla

   Fold the tortilla over the filling like a blanket, pressing gently to seal the edges. Flip the folded package onto the skillet, seam side down.

   Time: PT1M

7. Crisp‑grill the quesadilla

   Cook the folded quesadilla for 2‑3 minutes per side, pressing lightly with the spatula, until the tortilla is golden‑brown and the cheese is fully melted.

   Time: PT6M

   Temperature: 375°F

8. Rest and slice

   Remove from heat, let rest 1 minute, then cut diagonally into 2‑3 pieces. Serve immediately while hot and melty.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

68 g

Fat

44 g

Fiber

5 g

Ingredient Substitutions

• Instead of All‑Purpose Flour Tortilla: large flour wrap, gluten‑free tortilla
• Instead of Ground Beef: ground turkey, plant‑based ground meat
• Instead of Shredded Cheddar Cheese: shredded mozzarella, American cheese slices
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Ketchup: tomato sauce
• Instead of Yellow Mustard: Dijon mustard, spicy brown mustard
• Instead of Sriracha: hot sauce, chili garlic sauce
• Instead of Dill Pickle Relish: chopped cornichons, sweet pickle chips
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Romaine Lettuce: iceberg lettuce, mixed greens
• Instead of Dill Pickle Slices: bread‑and‑butter pickles
• Instead of White Onion: yellow onion
• Instead of Frozen French Fries: potato wedges, sweet‑potato fries
• Instead of Vegetable Oil: canola oil, avocado oil

Equipment Needed

• Large Skillet or Flat‑Top Griddle
• Mixing Bowl
• Spatula or Turner
• Sharp Knife
• Cutting Board
• Measuring Spoons
• Plate for Assembling

Critical Steps — Do Not Skip

• Form the beef patty thin enough to fit the tortilla
• Fold the tortilla without tearing
• Crisp‑grill the folded tortilla to achieve a golden crust while ensuring the cheese melts

Chef Tips from the Video

• Brush the outside of the tortilla with a thin layer of oil for extra crunch
• Add a dash of smoked paprika to the patty for a subtle smoky flavor
• Use a cast‑iron griddle for the best sear and even heat distribution

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet to regain crispness.

Freezer: Can freeze un‑cooked assembled quesadilla wrapped tightly in foil for up to 1 month; thaw before grilling.

Room temperature: Do not leave at room temperature for more than 2 hours due to meat and dairy.

Make-Ahead Tips

• Prepare the Big Mac sauce up to 24 hours ahead and refrigerate
• Patty can be cooked fully and refrigerated; reheat briefly when assembling
• Pre‑slice lettuce, pickles and onion and store in separate containers

Frequently Asked Questions