Recipe: Applebee's Quesadilla Burger (copycat recipe)

APPLEBEE'S QUESADILLA BURGER (copycat recipe)

"Applebee's New Quesadilla Burger is a *Southwest-seasoned burger topped with Cheddar and Pepper Jack cheeses, bacon, tomatoes, red onion and jalapenos - all stuffed between grilled flour tortillas. Pico de gallo, shredded lettuce and Mexi-Ranch Dressing complete the Quesadilla Burger."

Southwest Seasoned Burger (recipe for seasoning mix follows)
2 (10-inch) flour tortillas
2 tbsp butter, softened
1/3 cup shredded Pepper Jack cheese
1/3 cup shredded Cheddar cheese
1/2 medium tomato, chopped
2 tsp diced red onion
1 tsp diced canned jalapenos
1 slice bacon, cooked
FOR SERVING:
Pico de Gallo (recipe follows - prepare at least 6 hours before serving)
shredded lettuce
Mexi-Ranch Dressing (click here for recipe)

Make a hamburger using Southwest Seasoning. Cook burger; keep warm.

Heat a large frying pan over medium heat. Spread half the 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 seasoned burger and cover with the other tortilla butter side up (like a grilled cheese sandwich).

When the bottom side 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 like a pizza. Serve with Pico de Gallo

SOUTHWEST SEASONING MIX

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients and use to season hamburger.

PICO DE GALLO

2 cups diced very ripe tomato, 1/4-inch cubes
1 cup diced red onion, 1/4-inch cubes
6 to 10 jalapeno peppers, finely chopped
3 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro
2 tbsp salt
OPTIONAL ADDITIONS:
1 tbsp lime juice
1 Habanero pepper
1/2 can whole kernel corn, drained
1/2 can black beans, rinsed and drained

Mix all ingredients together and refrigerate at least six hours. Keeps refrigerated for 4-5 days.

Adapted from source: Recipe Circus / coldfeet_Alaska