Description
Crispy quesadillas filled with seasoned smashed burger, melty cheese, and fall-inspired toppings.
Ingredients
- 1 lb ground beef (high-quality halal recommended)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 small onion, thinly sliced and caramelized
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- 4 large flour tortillas (or gluten-free tortillas)
- 2 tbsp butter or oil for cooking
- Optional: 1/2 cup apple chutney or caramelized apples
- Optional: sliced pickles or quick-pickled red onions
Instructions
- Caramelize the onion by heating 1 tbsp oil in a skillet over medium-low heat, adding the sliced onion and a pinch of salt. Cook for 20–25 minutes until golden and sweet. Set aside.
- For the apple chutney, sauté diced apples with 1 tbsp butter, 1 tsp brown sugar, and a pinch of cinnamon until soft. Set aside.
- Heat a skillet or griddle over medium-high heat. Divide the beef into 8 equal balls (about 2 oz each), season with salt and pepper, and place them in the skillet. Press down each ball to form a thin patty and cook undisturbed for 2–3 minutes until browned. Flip and cook for another 30–60 seconds. Chop or break into pieces and toss with smoked paprika and garlic powder; stir in caramelized onions.
- Heat a clean skillet over medium heat and add a little butter. Place a tortilla in the pan, sprinkle half with cheese, add the smashed burger and onions, a spoonful of apple chutney (if using), and finish with more cheese. Fold the tortilla or top with another tortilla. Cook until golden and crisp, 2–3 minutes per side. Repeat for remaining tortillas.
- Let the quesadillas rest for 1–2 minutes, then slice into wedges. Serve warm with sides like pickled onions or salsa.
Notes
Adjust toppings according to preference, and keep tortillas warm to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American