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+ servings
Applebee’s Quesadilla Burger

Copycat Applebee’s Quesadilla Burger Recipe

Prep Time 10 mins
Cook Time 20 mins
Servings 1 burger (double or quadruple the quesadilla burger quantities to make 2 or 4 burgers)

Ingredients
  

For the Mexi-Ranch: (Makes approx. 3/4 cup, or 12 tablespoons)

  • 1/2 cup ranch dressing
  • 1/4 cup mild salsa
  • 1 teaspoon chili powder
  • 1/8 teaspoon garlic powder

For the Quesadilla Burger

  • 4 flour tortillas (street taco sized)
  • 1/2 cup cheddar cheese
  • 1/3 pound ground beef 80/20
  • 1/2 teaspoon blackened seasoning
  • 2 slices cooked bacon
  • 2 slices Pepper Jack cheese
  • 1/4 cup shredded iceberg lettuce
  • 2 tablespoons pico de gallo

Instructions
 

To Make the Mexi-Ranch:

  • Combine the ranch dressing, salsa, chili powder, and garlic powder in a blender or food processor. Puree until well combined. Alternatively, you can mix the ingredients by hand, but keep in mind the sauce will be chunky instead of smooth

To Make the Quesadilla Burgers:

  • Preheat the oven to 200°F.
  • Make the quesadillas by heating a large nonstick skillet over medium heat. Place two tortillas on the preheated skillet, sprinkle each with 1/4 cup of cheese, and top with the second tortilla. Cook for two minutes per side, until the cheese is melted and the quesadillas are lightly crispy. Transfer the two quesadillas to a sheet pan and keep them warm in the oven while you make the burgers.
  • Form the ground beef into a 1-inch-thick patty and season both sides with the blackened seasoning. Wipe out the skillet used to make the quesadillas and preheat it over medium heat. Cook the seasoned burger patty for 4 to 5 minutes a side, until it reaches the desired internal temperature (130 to 135°F for medium-rare, 140 to 145°F for medium, 150 to 155°F for medium-well, 160 to 165°F for well-done).
  • Remove the pan from the heat. Top the burger with the cooked bacon and Pepper Jack slices and cover it for about 1 minute, until the cheese has melted.
  • Top one of the quesadillas with shredded iceberg lettuce, 2 tablespoons of the prepared Mexi-ranch, and half of the pico de gallo. Add the burger patty and top it with the remaining pico de gallo and the second quesadilla.
  • Serve immediately.