This quesadilla burger is made with well-seasoned ground chuck beef patties. The meat is topped with slices of Pepper Jack cheese, a delicious Mexi-ranch sauce, crispy Applewood smoked bacon, fresh pico de gallo, crispy fresh lettuce, and the burger is surrounded by warm Cheddar cheese quesadillas.
Combine the sour cream, ranch dressing, salsa, and taco seasoning in a small bowl. Stir to combine.
Quesadillas
Preheat the oven to 200°F.
Divide the cheese evenly among 8 tortillas. Cover the cheese with the 8 remaining tortillas.
In a large non-stick skillet over medium heat, cook the quesadillas for about two minutes on each side until they are golden brown and the cheese is melted.
Remove from the skillet and keep warm in the oven while you cook the burgers.
Burger Patties
Combine the ground chuck, salt, and black pepper in a bowl, and use your hands to incorporate. Divide the beef into 4 patties.
With a paper towel, wipe out the non-stick skillet you used for the quesadillas, and cook the burgers over medium heat for 4 to 5 minutes on each side.
Burger Assembly
Place each burger patty on top of a quesadilla. Top each patty with 2 slices of pepper jack cheese, 2 slices of cooked bacon, pico de gallo, shredded lettuce, and Mexi-ranch sauce.
Video
Recipe Tips
Want perfectly cooked bacon? Try baking it in the oven! No mess, and perfectly flat crisp bacon.
Make the Mexi-sauce ahead of time. If you have any left over, it makes a great salad dressing!
Have leftover chicken or grilled veggies, add them to the quesadillas!