Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cheeseburger quesadillas recipe

0 ratings

Fusing Mexican and American flavours is this epic cheeseburger quesadillas recipe, featuring soft tortilla wraps filled with leftover smoky turkey chilli and American-style burger trimmings. Ready in just 30 minutes, this is a top treat for a Friday night! See method

Serves 4
Takes 30 mins
633 calories / serving

Ingredients

600g leftover Smoky turkey chilli (see tip, below)
8 white tortilla wraps
4 tsp American-inspired mustard
16 crinkle-cut gherkins, plus 1 tbsp pickle juice
8 mild cheese slices, torn
4-8 tsp burger sauce
150ml pot soured cream (optional)

For the salsa

leftover pickled onions (see tip, below)
500g pack vine tomatoes, roughly chopped
10g fresh coriander, finely chopped

If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

Energy
2665kj
633kcal 32%
Fat
19g 28%
Saturates
7g 36%
Sugars
15g 17%
Salt
2.7g 45%

of the reference intake
Carbohydrate 78.9g Protein 30.9g Fibre 9.7g

Method

Mix the salsa ingredients with the pickle juice; set aside.
Preheat the oven to gas ½, 130°C, fan 110°C. Reheat the leftover chilli in a pan or microwave until piping hot. Working one at a time, top 4 tortillas with 1 tsp mustard each, then top each with a quarter of the chilli, spreading almost to the edges of the wrap and pushing down with a spoon to flatten slightly. Top each with 4 gherkin slices, tear over 2 cheese slices and drizzle with 1-2 tsp burger sauce (to taste). Cover with a plain wrap, pressing down.
Heat a dry frying pan over a medium-high heat, then cook the quesadillas one at a time for 3-6 mins until the cheese is melted and the outside is toasted, using a fish slice to push down the edges of the wraps to help them stick together. The hotter your pan gets, the quicker the quesadillas will cook, so keep an eye on them and reduce the heat if needed. Flip, then cook for 1-3 mins until golden. Stack the quesadillas on a baking tray and keep warm in the oven while you cook the rest. Slice each into 6 and serve with the salsa and soured cream, if you like.

Tip: This recipe uses leftovers from our Smoky turkey chilli recipe.

See more Cook once, eat twice recipes