3tablespoonsunsalted buttermelted, divided among the tortillas
½cupyellow onionsmall diced
1½teaspoonsMontreal steak seasoning
5cupsshredded Colby jack cheese (from 2 (8-ounce) blocks)
16ouncejar hamburger (dill) pickle slices (4-5 slices per quesadilla)
1tablespoonsweet pickle relish
Using a pastry brush, brush one side of each of the flour tortillas with melted butter, then place them onto a plate in a stack. Keep all the buttered sides facing up. Set aside.
In a large skillet, on medium-high heat, add the canola oil. Once the oil is hot, add the ground beef, chopped onions, and Montreal steak seasoning. Cook and brown the ground beef for 6-8 minutes or until the onions are tender and the ground beef is cooked through with no pink remaining. Drain any excess fat from the skillet.
Add the ketchup, yellow mustard, and Worcestershire sauce to the skillet of cooked ground beef. Stir to combine and cook for an additional 1-2 minutes. Remove from the heat.
To a separate large skillet, on medium-low heat, place one flour tortilla (buttered side down) into the warm skillet. Add ½ cup of shredded Colby jack cheese in an even layer onto the flour tortilla, followed by ½ cup seasoned ground beef, another ½ cup shredded Colby jack cheese, and 4-5 hamburger dill pickle chips. Top with a second flour tortilla with the buttered side facing up.
Allow the first side to cook and get golden brown for 1½-2 minutes. Flip the cheeseburger quesadilla over in the skillet and cook the second side for an additional 1½-2 minutes. Remove to a plate, then repeat to make the additional four quesadillas.
Cut the cheeseburger quesadillas into quarters (a pizza cutter works great) and top with a drizzle of burger sauce.
In a small bowl, stir together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, salt, and pepper until your sauce is fully combined. Cover your bowl of burger sauce with plastic wrap and refrigerate until ready to use. This sauce will last up to 5 days in the refrigerator.
Storage:To Store: Leftovers should be cooled, tightly wrapped in foil, and stored in the refrigerator for up to 2 days. The burger sauce will last up to 5 days in the refrigerator if covered in plastic wrap.To Reheat: Reheat in a 375°F oven until warmed through and crisp.Tips:
You may need to add a little extra butter, or olive oil, to the skillet when browning the tortillas. Just a little goes a long way. You are not looking to fry these.
I find that a 10-inch non-stick skillet works best when cooking quesadillas of any type.
These cheeseburger quesadillas should be enjoyed while they are freshly made and hot.