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These Cheesy Smashburger Quesadillas bring together juicy, flavorful beef patties with melty cheddar cheese and a spicy punch, perfect for a satisfying dinner or weekend treat. Crispy on the outside and loaded with bold toppings, they deliver all the comfort of a smashburger inside a crispy quesadilla.
I first made this recipe when craving a fun twist on burgers and quesadillas. Since then, it has become a go-to for game days and casual dinners where everyone asks for seconds.
Ingredients
- Ground beef: the base for juicy, flavorful smashburger patties choose 80/20 for balance of fat and flavor
- Salt and black pepper: essential for seasoning the beef and bringing out flavors
- Smoked paprika: adds a smoky depth that elevates the burgers Spanish smoked paprika is a great choice if you can find it
- Garlic powder: enhances savory notes in the meat mix
- Cayenne pepper: optional but great for those who want a spicy kick
- Worcestershire sauce: adds umami and moisture to the patties
- Vegetable oil: needed to sear the patties to crispy perfection
- Shredded cheddar cheese: melts beautifully and gives that classic sharp bite
- Flour tortillas: large size makes folding easy and holds generous fillings
- Diced red onion: offers crunch and a bit of bite to balance richness
- Sliced jalapeños: fresh for heat or pickled for tangy brightness
- Butter: for browning the quesadilla and giving it a golden exterior
- Salsa sour cream and guacamole: standard toppings that add freshness and creaminess to each bite
Step-by-Step Instructions
- Sauté and Season the Beef:
- Combine ground beef, salt, black pepper, smoked paprika, garlic powder, cayenne pepper if using, and Worcestershire sauce in a large bowl. Gently mix just until everything is incorporated without overworking the meat. This keeps the patties tender.
- Form and Cook the Patties:
- Divide the beef mixture into four even portions. Shape each into a thin patty about the size of your tortillas. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add patties and immediately press down with a spatula to smash them flat for maximum crust. Cook for 3 to 4 minutes until the underside is deeply crispy and caramelized. Flip and cook another 2 minutes to your preferred doneness. Remove patties and let drain on paper towels to keep crisp.
- Prepare the Quesadilla Base:
- Wipe your skillet clean and return to medium heat. Add a pat of butter to coat the pan. Place one tortilla flat in the skillet. Sprinkle 1/4 cup of shredded cheddar evenly over half the tortilla.
- Assemble the Quesadilla Fillings:
- On top of the cheese, layer a cooked smashburger patty followed by diced red onion and jalapeños. Finish with another 1/4 cup of cheddar cheese on top to help seal everything together.
- Cook and Seal the Quesadilla:
- Fold the tortilla over the fillings carefully and press gently to seal the edges. Cook for 2 to 3 minutes until the bottom is golden and crisp. Flip and cook another 2 to 3 minutes until the other side is browned and the cheese is fully melted inside.
- Repeat and Serve:
- Make three more quesadillas using the rest of the ingredients. Slice each into wedges and serve hot with salsa, sour cream, and guacamole on the side for dipping.
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My favorite ingredient is smoked paprika because it brings that subtle smoky note to the beef that truly makes these smashburger quesadillas special. I remember my first time serving these at a casual family gathering and seeing everyone’s eyes light up when they bit in. It quickly became a crowd-pleaser.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven to keep the quesadilla crispy rather than microwaving which can make it soggy. These quesadillas also freeze well wrapped individually; warm gently straight from frozen.
Ingredient Substitutions
Ground turkey or chicken can be used instead of beef for a leaner option add a teaspoon of oil to keep patties juicy. Cheddar can be swapped with Monterey Jack or pepper jack cheese for a milder or spicier profile. Use corn tortillas for a gluten free alternative but handle gently as they are less pliable when folding.
Serving Suggestions
Pair these quesadillas with a crisp side salad or simple Mexican street corn for a fuller meal. Serve with a cold iced tea or a light beer to balance the richness and spice. Add a side of seasoned black beans or rice for added substance.
Pro Tips
Always smash the patties immediately after placing them in the hot skillet to get that coveted crispy crust. Don’t skip wiping out the pan before grilling the quesadillas to prevent burnt bits from affecting the flavor. Toast the tortillas for 10 seconds in the microwave before assembling to make folding easier and avoid tearing.
Recipe FAQs
- → How can I add more heat to the quesadillas?
Use fresh jalapeños instead of pickled ones and include cayenne pepper in the burger mix for an extra spicy kick.
- → What cheese works best in these quesadillas?
Cheddar melts beautifully and adds sharpness, but Monterey Jack or pepper jack provide a creamier or spicier twist.
- → Can I substitute the beef for another protein?
Ground turkey or chicken make excellent leaner alternatives while maintaining great flavor and texture.
- → Why is it recommended to warm tortillas before assembling?
Warming softens them, making folding easier and preventing cracks while cooking.
- → What sides pair well with these quesadillas?
Refreshing sides like salsa, sour cream, guacamole, or a cold drink enhance the smoky and spicy flavors.