Makes 1 quesadilla · 20 min from scratch · about 15 min with the shortcut
Cheeseburger Quesadilla
- Calories
- 490
- Protein
- 53 g
- Carbs
- 35 g
- Fat
- 20 g
Per quesadilla, from scratch. Shortcut numbers are below.
Or use the shortcutIngredients
Burger sauce
- ⅓ cup plain nonfat Greek yogurt
- 1½ tbsp no sugar added ketchup
- 1 tbsp yellow mustard
- 2 tsp each dill pickle juice and white wine vinegar
- 1 tsp each onion powder, garlic powder and smoked paprika
Beef Or use the shortcut
- 4½ oz extra lean (95%) ground beef
- ½ tsp each onion powder and garlic powder
- 2 tsp yellow mustard
- 2½ tbsp Worcestershire sauce
- Cooking spray
To assemble
- 1 low carb 8-inch tortilla (about 70 calories)
- 1½ oz reduced fat shredded cheddar
- Sliced dill pickles or jalapeños (optional)
Directions
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Make the sauce. Stir all the burger sauce ingredients together in a small bowl.
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Cook the beef. Coat a skillet with cooking spray and set it over high heat. Add the beef and break it up as it browns. When it is nearly done, stir in the onion powder, garlic powder, mustard and Worcestershire, and cook until it reaches 160°F.
Shortcut: heat instead -
Fill. Spread half the sauce over the tortilla. Pile the beef, pickles and cheese on one half.
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Toast. Fold the tortilla closed. Toast it in the same skillet over high heat for 1 to 2 minutes per side, until golden and the cheese melts. A panini press works too.
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Serve. Cut into wedges and serve the rest of the sauce for dipping.
Skip the cooking
Use 3½ oz Beef Crumbles instead
They come fully cooked, so step 2 becomes a quick warmup. Thaw them in the fridge overnight. Heat them in the skillet over medium heat for 3 to 4 minutes, stirring, until they reach 165°F. Stir in the onion powder, garlic powder, mustard and Worcestershire, then fill and toast.
Per quesadilla: 500 cal · 55 g protein · 35 g carbs · 20 g fat.
Build your boxNutrition per quesadilla is estimated from USDA data and Portside label values.