A burger and a quesadilla had a baby, and it will make your mouth water

Aug 7, 2014 at 4:37 p.m. ET

These quesadillas are meaty, cheesy, spicy and garlicky. What more could you ask for?

You can't see it, but inside these quesadillas is a bonus ingredient that will surprise your taste buds with every bite. It's roasted garlic that's spread over the entire inside of the bottom tortilla. And since the taste of garlic is relatively mild when it's roasted, an entire bulb of garlic is used for each quesadilla. I especially like the textures going on in these quesadillas, with the hamburger, cheese and crunch of the pickled jalapeños. Make it a meal, and add a salad alongside these yummies. I bet you'll dig into the quesadillas first. I say that from experience.

Roasted garlic and pickled jalapeño burger quesadillas recipe

Serves 2


  • 2 garlic bulbs
  • 3 teaspoons olive oil
  • 6 ounces ground beef
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 4 dashes salt
  • 4 small flour tortillas
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sliced nacho jalapeños (or 1/4 cup if less heat is preferred)
  • 3 tablespoons adobo sauce from a can of chipotle peppers


  1. Preheat the oven to 350 degrees F.
  2. In a large piece of foil, add the bulbs of garlic.
  3. Drizzle the olive oil on top of the garlic.
  4. Form a tent with the foil over the garlic, and bake until the cloves are soft (about 30 minutes). Set them aside, and let them cool.
  5. Heat a medium-size pan on medium heat, and add the ground beef, onion powder, pepper and salt. Stir together.
  6. Brown the hamburger meat until it's thoroughly cooked (about 15 minutes).
  7. Remove the hamburger meat from the pan, and set it onto a plate lined with a paper towel. Set aside.
  8. Into a small bowl, squeeze the garlic cloves out of each bulb. Using a spoon, smash the garlic into a slightly chunky paste.
  9. Spread the garlic on top of 2 tortillas.
  10. Layer on the ground beef, cheese and nacho jalapeños.
  11. Drizzle the adobo sauce on top.
  12. Top each quesadilla with the remaining tortillas.
  13. Heat a large skillet on low heat.
  14. Using a large spatula, carefully transfer the quesadillas 1 at a time to the skillet. Let them warm just long enough to melt the cheese.
  15. Serve while hot.

More garlicky recipes

Angel hair pasta with garlic sauce
Asian chile-garlic chicken wings with sesame
Braised kale with garlic