Juicy beef, melty cheese, crispy tortillas, and autumn herbs meld in this comforting cheeseburger quesadilla mashup.
# Components:
→ Beef Filling
01 - 1 pound ground beef (80/20 blend preferred)
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh thyme leaves, chopped
05 - 1 teaspoon fresh sage, finely chopped
06 - 1/2 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 tablespoon Worcestershire sauce
→ Quesadillas
10 - 8 large flour tortillas (10-inch)
11 - 2 cups shredded sharp cheddar cheese
12 - 1 cup shredded mozzarella cheese
13 - 4 tablespoons unsalted butter, for pan-frying
→ Toppings (optional, for serving)
14 - Dill pickles, sliced
15 - Dijon mustard or ketchup
16 - Chopped fresh parsley
# Directions:
01 - Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic, thyme, sage, oregano, salt, and black pepper. Cook for 2 more minutes, then add Worcestershire sauce and stir. Cook until beef is browned and no longer pink. Drain excess fat if necessary and set aside.
02 - Arrange four tortillas on a flat surface. Distribute the beef mixture over half of each tortilla. Sprinkle sharp cheddar and mozzarella cheeses evenly over the beef. Fold each tortilla in half to cover the filling.
03 - Heat one tablespoon of butter in a large nonstick skillet over medium heat. Cook quesadillas two at a time, if needed, for 2 to 3 minutes per side, until golden and cheese is completely melted. Add more butter as needed for remaining quesadillas.
04 - Transfer quesadillas to a cutting board and cut each into wedges. Top with sliced dill pickles, a drizzle of Dijon mustard or ketchup, and chopped parsley if desired.
