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Blackstone Cheeseburger Quesadilla

This Blackstone Cheeseburger Quesadilla is a fun, cheesy handheld delight combining juicy seasoned beef, melty cheddar, fresh veggies, and smoky turkey bacon.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb ground beef
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 large flour tortillas
  • 2 cups shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1 cup diced onions
  • 0.5 cup diced bell peppers
  • 0.5 cup turkey bacon cooked and crumbled
  • 0.25 cup chopped cilantro
  • sour cream for serving
  • salsa for serving

Instructions

  • In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat. Sprinkle the onion powder, garlic powder, salt, and black pepper over the beef. Stir well to incorporate the spices evenly. Cook for another 2 minutes to let the flavors meld. Remove from heat and set aside.
  • If you haven’t yet cooked your turkey bacon, now’s the time. In a separate pan, cook the turkey bacon until crispy. Once cooled, crumble it into small pieces.
  • Dice the tomatoes, onions, and bell peppers into small, even pieces. Chop the cilantro finely.
  • Lay out a large flour tortilla on a clean surface. Sprinkle about 1/2 cup of shredded cheddar cheese evenly over half of the tortilla. Layer on a quarter of the cooked seasoned beef, followed by some diced tomatoes, onions, bell peppers, and crumbled turkey bacon. Add a sprinkle of chopped cilantro on top. Finish with another 1/4 cup of cheddar cheese to help the quesadilla stick together when melted. Fold the tortilla in half over the filling.
  • Heat a large non-stick skillet or griddle over medium heat. Carefully place the folded quesadilla onto the skillet. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted inside. Use a spatula to flip gently to avoid spilling the filling.
  • Remove the quesadilla from the skillet and let it rest for a minute before slicing into wedges. Serve warm with sour cream and salsa on the side for dipping.

Equipment

  • Large Skillet
  • Non-stick Skillet or Griddle
  • Spatula

Notes

  • Use a non-stick skillet or lightly grease your pan to prevent sticking and tearing.
  • Don’t overfill the quesadilla to ensure easy folding and even cooking.
  • Let the cooked quesadilla rest before slicing to help the cheese set and prevent filling spill.
  • Press down gently with a spatula while cooking for an extra golden crust.
  • Swap cheddar for Monterey Jack or mozzarella for a different flavor.