RecipeCheeseburger Quesadilla

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 29 g
  • Total Fat: 13 g
    • Unsaturated Fat: 8.5 g
    • Saturated Fat: 4.5 g
  • Cholesterol: 50 mg
  • Total Carbohydrate: 14 g
  • Dietary Fiber: 8 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 560 mg

I combined two favorites—a cheeseburger and quesadilla—into one fast, easy and totally delicious dish. You can customize it however you want; season ground turkey to your liking (although I highly recommend the 4-ingredient seasoning blend in this recipe—it provides a wonderful umami flavor), add melty cheddar or Swiss; and top it off with lettuce, tomatoes, pickles, onions, and anything else you have on hand.

  • Prep time
  • Total Time
This recipe makes 4 servings

• 4 whole-grain tortilla wraps
• 1 pound ground turkey (90 to 94 percent lean)
• 1 to 2 tablespoons reduced-sodium soy sauce
• 1 to 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup 2% shredded cheddar cheese
• Optional toppers: lettuce leaves, sliced tomatoes, onion, pickle circles, ketchup and mustard.


Mist a skillet with oil spray and warm over medium-high heat. Add the ground turkey and sauté for about 6 to 8 minutes, breaking it into crumbles, until it’s all cooked through. Add the soy sauce, Worcestershire sauce, garlic powder and onion powder. Mix everything until well combined. Turn off heat and transfer seasoned meat to a plate. Wipe off skillet to use for quesadilla.

For each quesadilla: Liberally mist skillet with nonstick oil spray and warm over medium high heat. Place tortilla on top for 2 to 3 minutes, until the bottom is slightly toasted. Flip tortilla and place ½ to ¾ cup seasoned ground meat on only one side. Layer on ¼ cup cheese, some scattered lettuce, tomatoes, onions and pickles, if preferred. Fold empty tortilla half over the side with fillings and gently press down. Place a lid on skillet to melt the cheese. Transfer to a plate and slice in half. Serve with ketchup or mustard on the side for dipping—or pipe over the top creating decorative swirls.

Note: If you prepare 4 quesadillas as instructed, you’ll likely have leftover meat, which you can stash in the fridge in an airtight container for up to 4 days for future meals. Or, you can make 1 quesadilla at a time when a craving strikes and scale down ingredients accordingly.

Nutrition information was done using a low-carb, 80-calorie wrap

Try my Bacon-Cheeseburger Carrot Fries.