Copycat Applebees Quesadilla Burger

I’ve included some videos I found relevant and helpful. 😍

Are you craving a tasty burger that’s a bit different from the usual? Try making a copycat Applebee’s Quesadilla Burger at home! This unique dish combines the best of two worlds – a juicy burger and a cheesy quesadilla. You can whip up this mouthwatering meal in just 30 minutes, perfect for a quick dinner or weekend lunch.

With simple ingredients like ground beef, tortillas, cheese, and a zesty Mexi-Ranch sauce, you’ll create a burger that’s sure to impress. The crispy quesadilla “bun” adds a delicious crunch, while the melty cheese and flavorful toppings take it to the next level. Get ready to enjoy a restaurant-quality meal in the comfort of your own kitchen!

Exact Ingredients List

Here’s what you’ll need to make your own Applebee’s Quesadilla Burger at home. The ingredients are split into four main parts for easy preparation.

Mexi-Ranch Sauce

To make the zesty Mexi-Ranch sauce, you’ll need:

• 1/2 cup sour cream
• 1/2 cup ranch dressing
• 1/4 cup salsa
• 1 teaspoon taco seasoning

Mix these ingredients in a bowl. This sauce adds a tangy, spicy kick to your burger.

Quesadillas

For the quesadilla part of your burger, gather:

• 1 1/2 cups shredded cheddar cheese
• 16 small tortillas (street taco size)

These ingredients will make 8 mini quesadillas. They’ll serve as the “buns” for your burger.

Burger Patties

Your burger patties will need:

• 1 1/2 pounds ground beef chuck
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Mix these together to form 4 juicy patties. The salt and pepper will give your burgers a simple but tasty flavor.

Burger Toppings

Top off your burger with:

• 8 slices pepper jack cheese
• 8 slices applewood bacon (cooked until crisp)
• 1/2 cup pico de gallo
• 2 cups shredded iceberg lettuce

These toppings add layers of flavor and texture. The pepper jack cheese brings heat, while the bacon adds a smoky crunch.

Instructions

This quesadilla burger is easy to make in four main steps. You’ll create a tasty sauce, prepare cheesy quesadillas, cook juicy burger patties, and assemble everything into a mouthwatering meal.

1. Make the Mexi-ranch sauce by combining sour cream, ranch dressing, salsa, and taco seasoning in a small bowl.
2. Preheat the oven to 200°F.
3. Sprinkle the shredded cheddar cheese evenly over eight tortillas. Place the eight remaining tortillas on top.
4. Cook the quesadillas in a non-stick large frying pan over medium-high heat for about two minutes until they are golden brown and the cheese is melted.
5. Remove the quesadillas from the skillet and keep them warm in the oven while you cook the burgers. Wipe out the skillet with paper towels.
6. Combine the ground chuck, salt, and black pepper in a bowl with your hands. Divide the beef into four equal portions and form them into patties.
7. Cook the burgers over medium heat for 4 to 5 minutes on each side in a large skillet or until you reach your desired doneness.
8. Place each burger patty on top of a quesadilla. Top each patty with pepper jack cheese, cooked bacon, Pico de Gallo, shredded lettuce, and Mexi-ranch sauce.

9. Cover the burger with another quesadilla.
10. Serve immediately.

Possible Substitutes List & Recipe Variations

You can make some tasty swaps in this quesadilla burger recipe. Try ground turkey instead of beef for a leaner option. Whole wheat or corn tortillas work well too.

Switch up the cheese! Monterey Jack or Tex-Mex blend are great choices. For the sauce, use Greek yogurt instead of sour cream to boost protein.

Here are some fun variations to try:

• Veggie version: Use a plant-based patty
• Spicy kick: Add jalapeños or hot sauce
• Breakfast twist: Top with a fried egg
• BBQ style: Swap Mexi-ranch for BBQ sauce

Don’t like pico de gallo? Regular salsa works just fine. You can also use romaine lettuce if you’re out of iceberg.

For a lower-carb option, wrap your burger in large lettuce leaves instead of tortillas. Or make mini sliders using smaller patties and tortillas for a fun party appetizer.

Tips, Tricks & Storing

For extra-crispy quesadillas, brush the tortillas lightly with oil before cooking. This will give them a nice golden color and satisfying crunch.

You can prep the Mexi-ranch sauce ahead of time. Store it in an airtight container in the fridge for up to 3 days.

Try using different cheeses in your quesadillas. Monterey Jack or a Mexican cheese blend can add fun flavor twists.

To save time, cook the bacon in advance. You can even make a big batch and freeze it for future use.

Got leftovers? Wrap individual burgers in foil and store them in the fridge for up to 2 days. Reheat in a 350°F oven for about 10 minutes.

For a lighter version, use ground turkey instead of beef and whole wheat tortillas. You can also swap the sour cream for Greek yogurt in the sauce.

Don’t overstuff your quesadillas. Too much filling can make them hard to flip and messy to eat.

Make sure your skillet is hot before adding the quesadillas. This will help them get crispy and golden brown.