Description
These Sizzling Spicy Smashburger Quesadillas are a delicious fusion of seasoned ground beef with melted cheddar and mozzarella cheeses stuffed inside crispy, golden tortillas. The sautéed onions and jalapeños add a spicy kick, while the taco seasoning brings bold southwestern flavors. Perfect for a quick and satisfying meal served with salsa, sour cream, and guacamole.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 1 small onion, finely chopped
- 1 jalapeño, finely chopped (optional for extra spice)
- Salt and pepper to taste
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
Cooking Fats
- 2 tablespoons vegetable oil
- 1 tablespoon butter
Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Prepare the skillet: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat to get ready for sautéing the aromatics.
- Sauté aromatics: Add finely chopped onion and jalapeño to the skillet. Cook them for about 3-4 minutes until they are soft and fragrant, building the base flavor for the beef.
- Cook ground beef: Add ground beef to the skillet with the sautéed vegetables. Brown the beef, breaking it apart using a spatula, for about 5-7 minutes until fully cooked.
- Drain excess fat: Carefully drain any leftover fat from the skillet for a less greasy filling.
- Season beef: Sprinkle taco seasoning over the cooked beef mixture, mix thoroughly, and season with salt and pepper to taste. Remove this mixture from the skillet and set aside.
- Prepare pan for quesadillas: Wipe the skillet clean with a paper towel. Return to medium heat and add the remaining 1 tablespoon vegetable oil along with 1 tablespoon butter to melt.
- Assemble quesadilla base: Place one tortilla in the skillet. Evenly sprinkle ¼ cup of shredded cheddar and ¼ cup of shredded mozzarella cheese over one half of the tortilla.
- Add beef filling: Spoon a portion of the seasoned beef mixture on top of the cheese layer, then top it with another ¼ cup each of cheddar and mozzarella cheese for extra cheesiness.
- Fold quesadilla: Fold the tortilla over the filling completely to create a half-moon shape, sealing in the ingredients.
- Cook first side: Let the quesadilla cook until the underside becomes golden and crispy, about 2-3 minutes, ensuring the cheese begins to melt.
- Flip and cook other side: Carefully flip the quesadilla and cook until the second side is also golden and the cheese is fully melted.
- Rest and cut: Remove the cooked quesadilla from the skillet and allow it to rest for 1 minute, then cut into wedges for serving.
- Repeat: Repeat the assembly and cooking process with the remaining tortillas and beef mixture.
- Serve: Serve the hot quesadillas immediately with salsa, sour cream, and guacamole on the side for dipping.
Notes
- Omit jalapeño if you prefer a milder quesadilla.
- Use corn tortillas for a gluten-free option, but cooking times might vary slightly.
- Leftover quesadillas can be reheated in a skillet or oven to retain crispiness.
- Adjust taco seasoning amount based on your spice preference.
- This recipe can be doubled to serve a larger crowd easily.
