Ingredients
- Ground beef: 1 pound
- Onion: 1/2 cup, diced
- Cheddar cheese: 2 cups, shredded
- Tortillas: 6 large flour tortillas
- Ketchup: 1/4 cup
- Mustard: 2 tablespoons
- Dill pickle relish: 2 tablespoons
- Butter: 2 tablespoons, melted
Instructions
- Step 1: Brown the ground beef in a skillet over medium-high heat. Drain off any excess grease. Add the diced onion to the skillet and cook until softened, about 3-5 minutes.
- Step 2: Stir in ketchup, mustard, and dill pickle relish into the cooked ground beef mixture.
- Step 3: Spread the ground beef mixture evenly over half of each tortilla. Top with shredded cheddar cheese.
- Step 4: Fold the tortillas in half, pressing gently to seal.
- Step 5: Brush the outside of each quesadilla with melted butter.
- Step 6: Cook the quesadillas in the same skillet over medium heat until golden brown and the cheese is melted, about 3-4 minutes per side. Cut into wedges and serve immediately.
Notes
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat quesadillas in a dry skillet over medium-low heat or in a toaster oven to keep the tortillas crispy.
- Serve these quesadillas with a side of cool sour cream or ranch dressing for dipping.
- For extra flavor, try using a mix of cheddar and Monterey Jack cheese in your quesadillas!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American