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Smashburger Quesadillas

Smashburger quesadillas combine smash-seared beef with gooey cheddar and Monterey Jack inside crisp, golden tortillas. This quick skillet method delivers burger-style flavor in a foldable, cheese-pull dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Beef quesadilla
  • 1 lb lean ground beef
  • 4 flour tortillas
  • 2 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 onion
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp burger seasoning
  • 2 tbsp butter
Burger sauce
  • 0.25 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tsp yellow mustard
  • 1 tsp pickle relish
Optional toppings
  • 1 shredded lettuce
  • 1 diced pickles
  • 1 diced tomatoes

Equipment

  • 1 cast iron skillet

Method
 

Make burger sauce
  1. Stir mayonnaise, ketchup, yellow mustard, and pickle relish together until smooth; set aside.
Smashburger quesadillas
  1. Divide lean ground beef into 4 equal portions.
  2. Press one beef portion thinly onto one side of a flour tortilla.
  3. Sprinkle the beef-side with garlic powder, onion powder, salt, black pepper, and burger seasoning.
  4. Heat a large cast iron skillet over medium-high heat.
  5. Place the tortilla beef-side down and smash gently.
  6. Cook for 3–4 minutes until the beef is browned.
  7. Flip the tortilla over.
  8. Add cheddar cheese, Monterey Jack cheese, and diced onions to half the tortilla.
  9. Fold the tortilla in half and cook for 2–4 minutes until crispy and golden.
  10. Repeat with the remaining tortillas, butter, and beef portions.
  11. Slice the quesadillas and serve with burger sauce and desired optional toppings, such as shredded lettuce, diced pickles, and diced tomatoes.

Notes

For extra crisp edges, cook on medium-high and avoid moving the quesadilla for the first few minutes after smashing. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet over medium heat until hot and crisp again. Freezing is not recommended because the tortillas lose crispness. For a lower-carb swap, use tortillas labeled low-carb and the same cheese-and-beef filling.