Smashburger Quesadillas Cheddar Cheese (Print-Friendly Version)
Ground beef, cheddar, and crisp tortillas combine for a cheesy, satisfying meal with classic burger toppings.
# Ingredients List:
→ Beef
01 -
450 grams ground beef (80/20 blend)
→ Seasonings
02 -
1 teaspoon fine salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
0.5 teaspoon garlic powder
→ Tortillas and Cheese
05 -
4 large flour tortillas (burrito-size, approximately 30 cm diameter)
06 -
100 grams shredded cheddar cheese or American cheese (about 25 grams per quesadilla)
→ Suggested Toppings (Optional)
07 -
Pickles, sliced
08 -
Diced onions
09 -
Burger sauce
10 -
Ketchup
11 -
Mustard
# How to Make It:
01 -
Heat a heavy-bottomed skillet or griddle over medium-high for 2–3 minutes until thoroughly hot. Reduce to medium if your pan retains high heat.
02 -
Combine the salt, black pepper, and garlic powder. Divide ground beef into four 110-gram portions. Working one at a time, press a portion of beef thinly and evenly onto one half of a tortilla, leaving a 1.5 cm border. Evenly distribute a quarter of the seasoning mix over the beef.
03 -
Carefully transfer the tortilla, beef side down, onto the hot skillet. Firmly press with a spatula for 10–15 seconds to form a crisp sear. Cook undisturbed for 2–3 minutes until the edges turn deeply golden and crisp.
04 -
Flip the tortilla so the beef side faces up. Immediately scatter 25 grams of shredded cheese evenly over the hot beef. Fold the tortilla to create a half-moon shape and gently press down with the spatula.
05 -
Continue cooking 1–2 minutes per side until both sides are golden brown and the cheese is entirely melted.
06 -
Remove the quesadilla to a cutting board and allow to rest for 30 seconds for the cheese to set slightly. Slice into wedges and serve hot.
07 -
Repeat the procedure with the remaining tortillas and beef portions.
08 -
Garnish with pickles, diced onions, and sauce to taste, if desired.
# Extra Tips:
01 -
For optimal crust development, avoid moving the beef during initial cooking. Ensure your skillet is preheated for proper searing.
02 -
For best crispiness, make each quesadilla individually. Leftovers can be refrigerated in an airtight container up to three days and reheated in the skillet.