Big Mac Quesadilla

Perfect for game day gatherings, casual dinners, or even a fun twist on taco night, this quesadilla will be a hit with both kids and grownups. Serve it hot off the pan with a little extra sauce for dipping—no drive-thru required.

Who doesn’t love all things Big Mac? Try our Big Mac Tater Tot Casserole, Big Mac Tacos, Big Mac Egg Rolls or our Big Mac Sloppy Joes.

• Nostalgic Flavor: All the iconic flavors of a Big Mac in a fresh, cheesy new format.
• Quick and Fun: Easy to make on a weeknight with minimal prep.
• Customizable: Adjust the fillings to your taste or spice it up.
• Crowd-Pleasing: Great for entertaining or feeding hungry teens.
• All-in-One Meal: Protein, dairy, and veggies in every bite.

With just a quick trip to the grocery store, you will be ready to make this delicious recipe.

See the recipe card below for the exact quantities of each ingredient.

• Ground Beef: We use medium ground beef for maximum flavor, but you can choose your preferred fat content meat.
• Yellow Onion: Provides the subtle onion taste, but you can use a white onion if you prefer.
• Seasonings: Enhances the other ingredients and used to make the iconic Big Mac sauce.
• Medium Flour Tortillas: We used flour tortillas, but you can use your preference here.
• Cheddar Cheese: Though a Big Mac typically uses American cheese, we opted for cheddar. Use whatever you prefer.
• Pickles and Pickle Juice: Gives that pickle taste to the sauce, and slightly thins it, while also providing some crunch on the quesadilla.
• Lettuce: Adds a freshness to the inside.
• Ketchup and Yellow Mustard: Used in the Big Mac sauce.
• Mayonnaise: The main component in the sauce.
• White Vinegar: Used to lightly thin the sauce and balances the sweetness.

For this easy recipe, you'll want to have on hand a small bowl, whisk, large non-stick pan, spatula, measuring cups and spoons.

Love this recipe but want to make it your own? Here are some helpful ideas for you to change these Big Mac quesadillas.

• Ground Turkey or Chicken: A lighter option in place of ground beef. Alternatively, you can use a lean ground beef instead.
• Flourless Tortillas: Use gluten-free tortillas if needed.
• Cheese Blend: Swap cheddar for Monterey Jack or mozzarella for a milder melt.
• Pickle Swap: Try banana peppers or jalapeños for a tangy twist.
• Big Mac Sauce: Store-bought Thousand Island dressing works in a pinch.
• Simplify It: Go one step further and make it an even easier recipe. Get out a small baking sheet and make a Big Mac sheet pan quesadilla, by laying tortillas on the bottom (overhanging) add your ingredients, then fold over (you may need to add one more in the middle on the bottom and top layers to fully cover), bake in the oven and slice!

Check out how quick and easy it was to make this delicious recipe.

Make your Big Mac sauce by adding all the sauce ingredients into a small bowl and whisk until combined. Set aside.

Heat a large pan on medium heat and cook beef for 5 minutes.

Drain excess fat, then add onion, salt and pepper. Cook for a couple more minutes until the beef is fully cooked and no longer pink. Set aside in a bowl.

Clean the pan and lightly spray with cooking spray. Reduce the heat to medium-low, add your tortilla when the pan is warm into the pan. Working quickly, add your items to half of the tortilla in this order: ½ cup cheddar cheese, ¼ of the meat mixture, ½ cup lettuce, pickle slices (I did 1 pickle per quesadilla) about 3 tablespoons of sauce, then another ½ cup cheddar cheese.

Fold the empty side over and cook until cheese is melted, and the tortilla is golden brown, about 2-3 minutes. Carefully flip and cook the other side.

Place the cooked quesadilla on a cutting board and allow it to cool slightly before cutting in half to enjoy.

Repeat for the remaining tortillas and serve immediately.

Hint: Preheat your pan but work quick to assemble and fold over your untopped half. A hot pan helps crisp the tortilla without burning.

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Here are some ways to store this delicious recipe.

• Refrigerator: Once cooled, place in an airtight container for 3-4 days. Place a piece of parchment paper between to prevent them from getting the bottom ones soggy.
• Freezer: Alternatively, you can place it in a freezer-safe container for up to 3 months.
• Reheating: To reheat, place in an air fryer or back on the stove top to crisp up the tortilla again. Just until warmed through.
• Make Ahead: Prepping this recipe by making your sauce in advance can help; you can store it in the fridge for up to 2 weeks in an airtight container. It is also great to use on other foods or as a salad dressing. For the quesadilla components, you can chop a few days in advance and keep in your fridge also in airtight containers until ready to assemble.

• Crispy Oven Fries or Sweet Potato Wedges: A classic side for any burger inspired dish.
• Classic Caesar Salad: Add a salad to round out this meal by adding a fresh, crisp side.
• Mozzarella Sticks: For extra cheesy goodness.
• BBQ Baked Beans: A hearty side option.
• Other Big Mac Menu Items: Make it a theme and try our Big Mac tater tot casserole, Big Mac tacos, Big Mac egg rolls or our Big Mac sloppy Joes.

Here are some of our best tips to help you make the best quesadilla.

• Don’t Overfill: Too many fillings can make it hard to flip and cook evenly. Flip it with the open side facing you, for more control.
• Cheese on Both Sides: Layering cheese below and above helps hold everything together.
• Press Gently: Use a spatula to gently press down while cooking for even browning. Sometimes I will even put a (clean) smaller pan on top to apply pressure.
• Watch Your Sauce: Be careful adding too much sauce to the inside, it can make it soggy. Start with 3 tablespoons as recommend and test a little more if desired; alternatively, you can dip with any leftovers!

You can prep your meat and sauce in advance, but we recommend waiting to assemble. This will give you the crispiest, freshest result.

Dill pickles are ideal for that classic Big Mac flavor, but if you prefer a little sweetness, go with bread and butter pickles.

They are best enjoyed fresh, but cooked quesadillas can be wrapped tightly and frozen in a freezer-safe bag or container. Reheat in a skiller or in the oven.

Sure! If you are a vegetarian or simply looking to switch it up and make a meatless meal, you can substitute with plant-based ground meat.

If you prefer a quesadilla with some extra heat, feel free to add your favorite hot sauce or diced jalapeños.

Check out some more of our recipes you will want to try!

Old Fashioned Blackberry Cobbler Recipe

BBQ Pulled Pork Sliders

Coleslaw for Pulled Pork

Cake Brownies from Brownie Mix

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