Smashburger Quesadillas: A Tasty Twist on Dinner Tonight

Smashburger Quesadillas combine the flavors of a smash burger in a crispy, cheesy tortilla, perfect for a quick, customizable dinner.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 quesadillas

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef Filling

1 pound Ground Beef Ideally 80/20 for juicy flavor
1 teaspoon Salt Adjust to taste
1 teaspoon Pepper Freshly ground for best flavor
1 teaspoon Garlic Powder Use fresh garlic for stronger punch

For the Tortilla

4 large Flour Tortillas Burrito-size wraps

For the Cheesy Goodness

2 cups Shredded Cheese Mix of sharp cheddar and American

Optional Flavor Boosters

1 cup Pickles Dill pickles for best flavor
1 cup Diced Onions Fresh or grilled
1/2 cup Burger Sauce Mixed ketchup and mayonnaise
1 cup Lettuce Keep fresh and crisp
1 cup Crushed Chips Use tortilla chips for crunch

Equipment

cast-iron skillet
griddle

Method

Step-by-Step Instructions for Smashburger Quesadillas

Preheat a cast-iron skillet or griddle over medium-high heat for 3-5 minutes until sizzling.
Brush the outside of the tortillas with mayonnaise and lay them on a clean surface.
Press a quarter of the ground beef onto one half of each tortilla and season with salt, pepper, and garlic powder.
Place the tortillas beef-side-down on the hot skillet and cook for 2-3 minutes until browned and crispy.
Flip the quesadilla, sprinkle shredded cheese on the beef side, fold in half, and grill for an additional 1-2 minutes on each side.
Let the quesadillas rest on a cutting board for a minute before slicing into triangles and serving hot.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 15mg

Notes

These quesadillas are highly customizable and perfect for any gathering. Don’t rush the cooking process for the best results.

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