1-First, make the special sauce by combining 1/3 cup mayonnaise, 1/3 cup ketchup, 2 tablespoons pickle juice, 1 tablespoon mustard, 1 teaspoon Worcestershire sauce, and salt and freshly ground black pepper to taste. Set it aside for later use.

2-Next, cook the 1 pound 80/20 ground beef in a large skillet over medium-high heat until it’s browned and fully cooked, which takes about 6 to 8 minutes, then drain it well to remove any excess fat.

3-Heat a clean skillet with nonstick spray over medium heat. Place one of the 4 (8-inch) flour tortillas in the skillet and top half of it with 1/2 cup of the 4 cups shredded cheese, 1/4 of the cooked ground beef, and the 24 pickle chips if you’re using them. Sprinkle another 1/2 cup shredded cheese on top, fold the tortilla in half, and cook until the cheese melts and the tortilla turns golden brown, about 2 minutes per side.

4-Repeat the process with the remaining tortillas, keeping each one warm as you go. Once done, cut each quesadilla in half and stack two halves on each plate. Add one wedge of the prepared Iceberg lettuce per plate, top with the quartered 8 cherry tomatoes and finely chopped 1 shallot, then drizzle with the special sauce. Serve with extra sauce on the side for dipping.