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Add 1 cup of diced white onions to a pan and sauté until golden brown. Once cooked, set aside for later use.

Add 40 ounces of lean ground beef (96/4) to the same pan. Smash the beef down with a spatula and allow it to develop a golden brown crust without disturbing it for several minutes to maximize flavor.

Once the beef is cooked through and chopped into crumbles, add 1 tablespoon of garlic salt, 1/2 tablespoon of black pepper, 1 tablespoon of smoked paprika, 1 cup of fat free cheddar, 2 tablespoons of light mayo, 3 tablespoons of ketchup, and 2 tablespoons of mustard to the pan with the beef. Mix all ingredients thoroughly until well combined and the mixture has a consistent texture and color.

In a separate bowl, combine 1/2 cup of light mayo, 6 tablespoons of ketchup, 2 tablespoons of mustard, 4 tablespoons of minced pickles, 1/4 cup of pickle juice, and 1/2 tablespoon of black pepper. Mix thoroughly until a smooth sauce is formed. Transfer the sauce into a squeeze bottle for easy application during assembly.

Lay out one low calorie tortilla. Sprinkle a portion of the 5 cups of fat free cheddar onto the tortilla. Add a scoop of the seasoned beef mixture, followed by a spoonful of the sautéed onions. Drizzle some of the prepared spread burger sauce over the filling, and add a little more fat free cheddar. Fold the tortilla in half to create a quesadilla. Repeat this process for all 10 tortillas.

Place the assembled quesadillas in a pan over medium heat and toast until they are golden brown and crispy on both sides, and the cheese is melted.


Add 1 cup of diced white onions to a pan and sauté until golden brown. Once cooked, set aside for later use.

Add 40 ounces of lean ground beef (96/4) to the same pan. Smash the beef down with a spatula and allow it to develop a golden brown crust without disturbing it for several minutes to maximize flavor.

Once the beef is cooked through and chopped into crumbles, add 1 tablespoon of garlic salt, 1/2 tablespoon of black pepper, 1 tablespoon of smoked paprika, 1 cup of fat free cheddar, 2 tablespoons of light mayo, 3 tablespoons of ketchup, and 2 tablespoons of mustard to the pan with the beef. Mix all ingredients thoroughly until well combined and the mixture has a consistent texture and color.

In a separate bowl, combine 1/2 cup of light mayo, 6 tablespoons of ketchup, 2 tablespoons of mustard, 4 tablespoons of minced pickles, 1/4 cup of pickle juice, and 1/2 tablespoon of black pepper. Mix thoroughly until a smooth sauce is formed. Transfer the sauce into a squeeze bottle for easy application during assembly.

Lay out one low calorie tortilla. Sprinkle a portion of the 5 cups of fat free cheddar onto the tortilla. Add a scoop of the seasoned beef mixture, followed by a spoonful of the sautéed onions. Drizzle some of the prepared spread burger sauce over the filling, and add a little more fat free cheddar. Fold the tortilla in half to create a quesadilla. Repeat this process for all 10 tortillas.

Place the assembled quesadillas in a pan over medium heat and toast until they are golden brown and crispy on both sides, and the cheese is melted.
