Copycat Applebee's Quesadilla Burgers Recipe

Recipe By The Spruce Eats

If you're tired of the same old burgers and long for something unique, these quesadilla burgers are an excellent choice. The burgers are similar to applebee's famous sandwiches, assembled with cheese quesadillas made with street-size tortillas. This version includes some pico de gallo salsa along with cheddar jack cheesefeel free to use pepper jack cheese or add some minced jalapeno peppers to the salsa mixture. Chopped cooked bacon would be a tasty addition as well, or add a few strips of bacon to the burgers when you assemble them. If you want to make only one or two burgers, just scale it down. Or scale the recipe up for a larger family or get together. Street-size tortillas are quite small, but you might want to cut them down slightly to make them bun-sizeabout four inches in diameter. For extra cheesy burgers, mound extra cheese in the filling of the top quesadilla, or add a slice or two of cheese to the burgers just before they are done.

4.4
18 Rating - Rate
Non Vegdiet
35minstotal
15minsPrep
20minsCook

ingredients serves

Ingredients For Copycat Applebee's Quesadilla Burgers Recipe

Nutrition
value
457
calories per serving
32 g Fat38 g Protein5 g Carbs7 g FiberOther

Current Totals

  • 32 g Fat
  • 38 g Protein
  • 5 g Carbs
  • 7 g Fiber

MacroNutrients

  • Carbs
    5 g
  • Protein
    38 g
  • Fiber
    7 g

Fats

  • Fat
    32 g

Vitamins & Minerals

  • Calcium
    84 mg
  • Iron
    6 mg
  • Vitamin A
    964 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    9 mg
  • Vitamin B6
    1 mg
  • Vitamin B9
    61 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    22 mg
  • Vitamin E
    2 mg
  • Copper
    0 mcg
  • Magnesium
    88 mg
  • Manganese
    1 mg
  • Phosphorus
    395 mg
  • Selenium
    24 mcg
  • Zinc
    8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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