Smashburger Quesadillas with Crispy Cheesy Edges
Thin, crispy-edged smashed beef patties tucked into cheesy tortillas and griddled until golden.
Equipment
- Cast Iron Skillet or Heavy Non-Stick Pan
- Metal Spatula
- Cheese grater
- Mixing bowl
Ingredients
- 1 lb Ground Beef 80/20 blend
- 4 Large Flour Tortillas 6-8 inch
- 1.5 cup Sharp Cheddar Cheese Shredded
- 1 tsp Salt
- 0.5 tsp Black Pepper Freshly ground
- 0.5 tsp Garlic Powder
- 0.5 tsp Onion Powder
- 2 tbsp Butter or Oil
- optional Sliced Jalapeños, Avocado, Sour Cream, Salsa For serving
Instructions
- Shred the cheddar cheese. In a bowl, mix the ground beef with garlic powder, onion powder, salt, and black pepper.
- Preheat a cast iron or heavy skillet over medium-high heat for 3-4 minutes. Add 1 tablespoon of butter or oil and let it coat the pan.
- Divide the beef mixture into 4 equal portions (about 4 ounces each) and roll into loose balls.
- Place one beef ball in the hot skillet and immediately press down with a spatula to form a thin patty, about ¼ inch thick, holding the press for about 10 seconds. Repeat for all patties, working in batches if needed.
- Cook the patties without moving for 2-3 minutes until the edges are crispy and browned. Flip and cook 1-2 minutes more until cooked through but juicy.
- Lower the heat to medium. Place a tortilla in a clean skillet, sprinkle with shredded cheese, add a broken-up smashburger patty, then another layer of cheese. Top with a second tortilla.
- Cook 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted.
- Transfer to a cutting board and let rest for a minute before slicing into wedges.
- Serve warm with optional toppings like jalapeños, sour cream, or avocado.
Notes
Estimated nutrition. For gluten-free, use corn tortillas but handle gently. Ground turkey or chicken can be substituted for beef. Freezes best with patties and tortillas stored separately rather than assembled.
