Pico de gallo, shredded lettuce and Mexi-ranch sauce served Southwestern style
in a pepper-Jack and cheddar quesadilla.
Applebee's Copycat Recipe
2 (10 inch) flour tortillas
2 tablespoons butter, softened
1/3 cup shredded monterey jack pepper cheese
1/3 cup shredded cheddar cheese
diced canned jalapeno
bacon (cooked and crumbled)
southwest seasoned hamburger (recipe follows)
Southwest Seasoning Mix
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
crushed red pepper flakes, to taste
1 teaspoon salt
1 tablespoon dried oregano
For hamburgers: Combine all seasoning ingredients. Use one heaping Tablespoon of seasoning mix per pound of hamburger meat. Mix into hamburger meat until well combined. Fry or grill.
Assembling the burger: Heat a large frying pan over medium heat. Spread butter on one side of each tortilla. Put one tortilla, butter side down in the hot pan. Sprinkle the cheeses evenly onto the center of the tortilla in the pan- but not all the way to the edges. Put the tomato, onion, bacon and jalapeno over the cheese, add the cooked seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwich). When the bottom is browned, about 45-90 seconds, flip the quesadilla and grill the other side. Remove the quesadilla from the pan and using a pizza cutter, cut through the middle. Serve.
Notes: This is one of my favorite burgers at Applebee's. You really should give this one a try.