Smashburger Quesadillas are a fun twist on two favorites—juicy, crispy smashburgers and melty cheesy quesadillas all wrapped up in a warm tortilla. You get that great burger flavor mixed with gooey cheese, and a little crunch from the quesadilla edges. It’s like a burger and cheese melt had the best idea ever and teamed up for a quick, tasty meal.
I love making these when I want something fast but still filling and a little different. The trick I use is to really press the burger patty down thin to get those crispy edges and deep flavor, then add plenty of cheese so it’s nice and melty inside the quesadilla. It feels kind of like a mini burger party in every bite, and everyone I’ve shared it with always asks for seconds.
These quesadillas are perfect for serving up with a side of pickles, some fresh tomato slices, or a little salsa for dipping. I also sometimes throw in some sautéed onions or a smear of mayo for a bit more burger vibe. They’re easy to eat with your hands and super satisfying after a busy day or for a casual get-together. Smashburger Quesadillas have become one of my go-to quick meals that never disappoint!
Key Ingredients & Substitutions
Ground Beef: I recommend 80/20 mix because the fat keeps the smashburger juicy and flavorful. If you want a leaner option, try 90/10, but be mindful it might be drier.
Cheese: Sharp cheddar melts beautifully and adds great flavor here. You can swap with Monterey Jack, mozzarella, or a cheddar-mozzarella mix for creaminess and stretch.
Bell Peppers: These add a sweet crunch and color. If you don’t have bell peppers, try finely diced onions or jalapeños for a bit more kick.
Tortillas: Flour tortillas work best for folding and getting crispy. You can use whole wheat for a nutty taste or corn tortillas for a gluten-free option, but they may be more fragile when folding.
How Do You Get Crispy, Flavorful Smashburger Meat for the Quesadillas?
The secret is smashing the beef thin on a hot skillet and cooking without moving it to create crispy edges. Here’s how I do it:
- Preheat skillet on medium-high so it’s hot before adding beef.
- Divide beef into small balls, then press down firmly with a spatula to make thin patties.
- Leave them alone for 2 minutes to develop that golden, crispy crust before flipping.
- Cook for just another 1-2 minutes after flipping—you want them cooked but still juicy.
- Remove and crumble or chop for the quesadillas, so you get little pockets of crispy meat throughout.
This technique gives the filling a crispy, rich flavor that stands out inside the melty quesadilla.
Equipment You’ll Need
- Large nonstick skillet – perfect for cooking the smashburger patties and toasting quesadillas without sticking.
- Spatula – essential for smashing the beef thin and flipping quesadillas easily.
- Mixing bowl – to combine your ground beef and seasonings evenly.
- Cheese grater – if using block cheese, it makes shredding quick and ensures even melting.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter quesadilla with less fat but still tasty.
- Add cooked onions or mushrooms for extra savoriness and texture inside your quesadilla.
- Use pepper jack cheese instead of cheddar for a spicy creamy kick.
- Mix in some cooked bacon bits or diced ham to boost meaty flavor and add crunch.
How to Make Smashburger Quesadillas?
Ingredients You’ll Need:
For the Beef Mixture:
- 1 lb ground beef (preferably 80/20 for juiciness)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For the Quesadillas:
- 4 large flour tortillas
- 2 cups shredded sharp cheddar cheese
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 tbsp vegetable oil or butter (for cooking)
- Optional: sliced jalapeños or pickled jalapeños for extra heat
- Optional: sour cream or dipping sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. It’s quick to mix and cook the beef, assemble, and toast each quesadilla until crispy. Perfect for a fast, satisfying meal!
Step-by-Step Instructions:
1. Prepare and Cook the Beef:
In a mixing bowl, combine the ground beef with onion powder, garlic powder, smoked paprika, salt, and pepper. Mix gently so the seasonings blend evenly without overworking the meat. Heat a skillet over medium-high heat and divide the beef into 4 equal portions. Press each portion thinly onto the hot skillet like mini patties. Let cook without moving for about 2 minutes until the edges get nicely crispy and browned. Flip and cook for another 1-2 minutes until fully cooked through. Remove from pan and crumble or chop into small pieces.
2. Assemble the Quesadillas:
Wipe the skillet clean and heat it lightly oiled over medium heat. Lay one tortilla flat in the skillet. Sprinkle 1/4 of the shredded cheddar over half of the tortilla. Add 1/4 of the cooked beef, diced green and red peppers, and jalapeños if using. Top with another handful (about 1/4 cup) of cheese. Fold the tortilla over to form a half-moon shape.
3. Cook and Serve:
Cook the quesadilla for 2-3 minutes on each side, gently pressing down with a spatula, until the tortilla is golden brown and crispy, and the cheese is melted inside. Transfer to a cutting board, let cool for a minute, then cut into wedges. Repeat with the remaining ingredients. Serve hot with sour cream or your favorite dipping sauce if you like.
Can I Use Frozen Ground Beef for Smashburger Quesadillas?
Yes, but be sure to fully thaw the beef before cooking. Thaw overnight in the fridge or use the defrost setting on your microwave. Cooking thawed beef helps it brown better and cook evenly.
Can I Make These Quesadillas Ahead of Time?
Absolutely! Prepare and cook the beef mixture in advance and store it in the fridge for up to 2 days. Assemble and cook the quesadillas fresh for the best crispy texture.
How Should I Store Leftovers?
Keep any leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to keep them crispy, or use a toaster oven.
What Can I Substitute for Cheddar Cheese?
You can use Monterey Jack, mozzarella, or a pepper jack blend for a different flavor or creamier melt. Just be sure to use a good melting cheese for the best results.
