A delightful fusion of flavors and textures combining juicy smashburger and crispy quesadilla.
Ingredients
Scale:
1 pound ground beef (80/20)
1 tablespoon taco seasoning
4 large flour tortillas (10-inch diameter)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon olive oil (for cooking)
Salt and pepper to taste
1 jalapeño, sliced (optional)
1 cup diced tomatoes
½ cup diced onions (red or white)
½ cup chopped cilantro
Guacamole or sour cream for serving
Instructions
In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Season with taco seasoning, salt, and pepper, mixing well. Remove from heat and set aside.
Lay a flour tortilla on a clean surface. On half of the tortilla, sprinkle ¼ cup cheddar cheese, ¼ cup Monterey Jack cheese, a portion of the cooked ground beef, and a few slices of jalapeño. Fold the tortilla in half to create a half-moon shape.
Wipe the skillet clean and return to stove over medium heat. Add 1 tablespoon of olive oil. Allow it to heat until shimmering.
Place the folded quesadilla in the skillet. Cook for about 3-4 minutes on one side until golden brown. Flip carefully and cook for another 3-4 minutes on the other side until the cheese is melted and the tortilla is crispy.
Remove the cooked quesadilla from the skillet and place on a cutting board. Cut into wedges for serving. Repeat with remaining tortillas and filling.
Arrange the quesadilla wedges on a serving platter. Top with diced tomatoes, onions, and cilantro. Serve with guacamole or sour cream.
