Hey there, friend! Have you ever tried making a Blackstone Cheeseburger Quesadilla? If not, well, you’re in for a treat. I stumbled upon this gem during one of those times when I couldn’t decide between a cheeseburger or a quesadilla (happens more often than you’d think!). Turns out, you can have your quesadilla and eat your cheeseburger too! My first attempt was a bit of a disaster, with cheese everywhere except inside the quesadilla, but that’s cooking for ya!

Why You’ll Love This

I make this when I’m craving that juicy burger flavor without the usual bun. My family goes crazy for it because, let’s be honest, who doesn’t love melted cheese wrapped in a crispy tortilla? Plus, it’s a great way to mix things up. I used to get annoyed when the cheese would ooze out onto the griddle, but now I think of it as bonus crispy bits (which are delicious, by the way).

What You’ll Need (Ingredients List)

1 lb ground beef (or turkey if that’s your jam)
1 packet taco seasoning (I sometimes just sprinkle in cumin and garlic powder)
2 cups shredded cheese (cheddar, Monterey Jack, or whatever’s on hand)
8 flour tortillas (whole wheat works too, if you’re feeling healthy)
1 tablespoon olive oil (or butter if you’re feeling decadent)
Optional toppings: diced tomatoes, shredded lettuce, sour cream, guacamole (my kids love to pile it on)

How To Make It (Directions)

Preheat your Blackstone griddle to medium heat. You’ll want it nice and hot! I like to use a bit of oil to get things sizzling.
Brown the ground beef on the griddle, breaking it apart with a spatula. Season with taco seasoning. (This is where I usually sneak a taste. Quality control, right?)
Spread a handful of cheese on a tortilla, layer on some beef, and top with more cheese. Place another tortilla on top. Repeat for the rest.
Brush the griddle with olive oil and cook each quesadilla until crispy, flipping once. If it looks a bit messy, don’t worry, that’s normal!
Slice into quarters and serve hot with your favorite toppings.

Notes from My Kitchen

This dish is super forgiving. If things get a bit greasy, blot with a paper towel. I’ve found that using a spatula to press down on the quesadilla while it cooks helps with even browning.

Fun Variations

I’ve tried sneaking in some jalapeños for a kick; it went over well! Once I added mushrooms… it was a bit soggy. Lesson learned! Experiment with cheeses and meats for a change of pace.

Missing Equipment?

No Blackstone? No problem! A large skillet will do the trick, just be sure to keep an eye on the heat so you don’t burn the tortillas.

What About Leftovers?

Store leftovers in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day!

How to Serve It Up

I love serving these with a side of salsa and a cold beverage. My family always insists on a movie night when I whip these up. It’s like a tradition now.

Pro Tips from my Trial and Error

Don’t rush the browning stage. I once tried rushing this step and regretted it because the beef was a bit rubbery.

FAQs From My Conversations

Q: Can I make this vegetarian? A: Absolutely! Just swap the beef for some black beans or a veggie crumble.

Q: What’s a good cheese substitute? A: I’ve used feta and it adds a nice tangy twist, though it doesn’t melt quite as well as cheddar.

Q: Can I prep these in advance? A: You bet! Assemble them and keep them in the fridge. Just cook them when you’re ready to eat.