Begin by browning your ground beef in a skillet over medium heat. Season it with salt and pepper as it cooks. Once browned, drain any excess grease.

In a small bowl, combine mayonnaise, ketchup, minced dill pickles, minced white onion, and white vinegar. Whisk until well combined and set aside.

Take one large tortilla and spread some of the beef mixture on half of it. Top it off with shredded cheddar cheese, chopped onions, and pickles before drizzling with some of your prepared sauce. Fold the tortilla over to create a half-moon shape.

Heat a skillet over medium heat and lightly grease it if necessary. Place your folded quesadilla in the skillet and cook for about 2–3 minutes on each side until golden brown and crispy.

Once cooked, remove your quesadilla from the skillet and allow it to cool slightly before slicing into wedges. Serve with extra sauce on the side for dipping.