Two of my favorite foods-burgers and quesadillas-are combined to create crave-worthy Quesadilla Burgers using the Blackstone! The taco-seasoned burger patty is sandwiched between two tortillas with melty cheese and thick-cut bacon. There are no boring Blackstone quesadillas here.
Once it is done cooking on the Blackstone, drizzle it with homemade mexi-ranch dressing. Add some shredded lettuce and diced tomatoes - just like Applebee's Quesadilla Burger. It is like a smash burger, but wrapped in a quesadilla instead of a bun.
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Why You'll Love This Recipe
- Tasty Recipe Mashup!
- Great way to use up leftover corn tortillas.
- Gluten Free and Low FODMAP
What You'll Need
- Lean Ground Beef - I use a 90/100 lean version for less greasy quesadilla.
- Corn Tortillas - I love corn tortillas. However, if you can tolerate wheat, you can use small flour tortillas, or a grain-free tortilla like Siete would work too!
- Taco Seasoning - Homemade taco seasoning or buy a certified Low FODMAP version for sensitive guts.
- Shredded Pepper Jack Cheese - I like spicy, melty cheese. If you need a non-spicy version, use a slice of Monterey cheese. You will still get that great melty cheese without the spice.
- Shredded Cheddar Cheese - Always a classic and adds another color to the burger to make it pretty.
- Thick-Cut Bacon - Crispy smoked bacon or your favorite bacon works! Is there a bad bacon choice?
- Mexi-Ranch Dressing - Make the homemade version, just like Applebee's. It only takes five minutes to make!
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Prepare the ingredients
Thaw the ground beef if frozen. In a medium bowl, mix the beef with taco seasoning (homemade or Low FODMAP-certified). Roll into four equal-sized balls.
Cook the bacon on the Blackstone, use leftover bacon (does that even exist?), or use pre-cooked bacon if you're short on time.
Step 2: Preheat the griddle
Set the Blackstone to medium heat. Place a seasoned burger ball on the griddle and top with a corn tortilla.
If your griddle has room, cook all four burgers at once so everything is ready together.
Step 3: Smash the burgers
Use a Blackstone press to flatten the burger evenly under the tortilla. This creates a thin patty and helps the tortilla crisp at the same time - no soggy bottoms here.
Step 4: Melt the cheese
On another section of the griddle, place a tortilla and top with shredded cheddar cheese. Let it melt into a gooey, even layer.
Step 5: Flip the burger
Flip the burger so the beef side is facing up - you should see a deep golden crust from the Maillard reaction (aka burger glamour shot). Cook until the tortilla side is golden brown. Top the beef with shredded pepper jack cheese and bacon so they start to warm and melt together.
Step 6: Assemble and serve
Place the cheddar-topped tortilla over the burger, cheese side down, and press lightly to combine.
Remove from the Blackstone and serve immediately with toppings like chopped lettuce, tomatoes, Mexi-ranch, or lime crema.
Tips and Tricks
Cutting quesadillas with a pizza cutter is one of my favorite parenting hacks. This also works for pancakes, French toast, and waffles!
Meal Prep the taco seasoned burger balls in advance, up to a day, to make this a quicker process.
Don't have a Blackstone? Use a large frying pan and cook them one at a time-a delicious option for those long winter months.
Shortcut Tip: Use a beef patty seasoned with taco seasoning to get burgers on the Blackstone faster.
Swaps and Variations
Switch up your quesadilla burgers to fit any craving or dietary need:
Meat - Ground beef is classic, but turkey, chicken, or a veggie patty all work.
Tortillas - Use flour tortillas for a true copycat Applebee's vibe, or Mission gluten free for a gluten-free option. Low-carb tortillas crisp up nicely too.
Cheese - Cheddar for classic flavor, pepper jack for a kick, Monterey Jack for melty goodness, or dairy-free shreds if needed.
Bacon - Regular or turkey bacon for extra crunch, or skip for a lighter version.
Sauce - Keep the southwest sauce or try chipotle mayo, dairy free ranch, no garlic guacamole, or Mexican-ranch dressing.
Vegetarian - Skip the burger and make a loaded cheese quesadilla topped with jalapeños, lime crema, homemade salsa, green taco sauce, or black beans.
Dairy-Free - Use dairy-free cheese (or no cheese), dairy-free ranch, and pile on bacon, jalapeños, black beans, and shredded lettuce.
Chicken Quesadilla Burger - Combine a chicken quesadilla with a burger, or make a chicken burger patty and build it into the quesadilla.
Quesadilla Fillings and Toppings
One of the best parts about making quesadilla burgers on the Blackstone is loading them up with fillings while everything's still sizzling on the griddle. Keep it classic or get a little wild:
- Cheese - Pepper Jack for a spicy kick, cheddar for a sharp bite, or Monterey Jack for a milder melt. Dairy-free shreds work too.
- Veggies - Shredded lettuce, diced tomatoes, sautéed bell peppers, or fresh cilantro.
- Heat - Pickled jalapeños, restaurant-style salsa, or a drizzle of hot sauce for the spice lovers.
- Sauces - Mexi-ranch, chipotle mayo, guacamole, avocado lime crema, salsa verde or fresh corn salsa.
- Crunch - Crispy bacon strips, crushed tortilla chips, or crushed Doritos for extra texture.
Mix and match to create your ultimate quesadilla burger combo - no two have to be the same.
Storing and Reheating
Store: Skip the toppings and let the quesadilla burgers cool completely before storing. Place them in an airtight container in the fridge for up to 3 days.
Reheat: For the best crisp, warm in a skillet over medium-high heat for 45-90 seconds per side. You can also reheat in a 350 degrees F oven for 10-15 minutes. The microwave works in a pinch, but the tortillas will be softer.
FAQs
Got questions about quesadilla burgers? Here's everything you need to know about making them ahead, freezing, reheating, choosing tortillas, and that famous Applebee's sauce.
For a perfect restaurant copycat of Applebee's version, use flour tortillas. However, if you eat a gluten-free diet, corn tortillas work beautifully. If you need a grain-free option, Siete tortillas are great.
Yes! You can prep burger patties and sauce up to a day in advance, and store each ingredient separately until you're ready to assemble and cook.
Store cooled quesadilla burgers (without toppings) in an airtight container for up to 3-4 days.
Yes! Freeze fully assembled quesadilla burgers for up to 2-3 months. For best texture, freeze flat on a baking sheet first, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating.
For the best crisp, warm in a skillet over medium-high heat for 45-90 seconds per side. You can also reheat in a 350 degrees F oven for 10-15 minutes. The air fryer works well at 375 degrees F for 6-8 minutes, flipping halfway. The microwave works in a pinch, but the tortillas will be softer.
Applebee's uses their signature Mexi-ranch sauce-a creamy, taco-seasoned blend. You can easily make a homemade version in five minutes.
Yes! Swap flour tortillas for gluten-free tortillas like Mission GF and be sure your burger seasoning, sauce, and toppings are gluten-free. Check labels on spice blends, condiments, and cheese to avoid hidden gluten.
Absolutely. Use dairy-free cheese shreds or skip the cheese, and choose a dairy-free sauce like chipotle mayo made with plant-based mayo, or guacamole.
What To Serve With Quesadilla Burgers
Serve these burgers with crispy French fries dusted with taco seasoning. If you need to feed hungry people, make a batch of Instant Pot cilantro lime rice as a side dish. Serve fresh corn salsa with tortilla chips, too! The fresh, sweet corn pairs great with the flavorful burgers.
Blackstone Tips
Cooking on a Blackstone is a bit like playing pretend restaurant, except with real food. Using the big spatulas, the easy squeeze bottles of either water or oil, and cooking so much food all at the same time - it is fun! Order up some bacon, pancakes, french toast, and eggs simultaneously. It is finally re-creating those perfect hash browns you get in a restaurant. The secret - dehydrated hash browns! Steam is the enemy of that perfect crispy golden crust.
We had a 36-inch Blackstone for over four years. It allows us to cook a ton of food in a short amount of time. If you do not have space or do not need to feed or entertain many, the smaller 28-inch version will work. Any Blackstone griddle is better than no Blackstone griddle!
Favorite Blackstone Tools
- Spatula - A must to flip, move, and transfer food.
- Press - Used for bacon, smashed burgers, and quesadilla burgers!
- Squeeze Bottles - Oil and Water. If you need to fry or steam.
- Melting/Basting Cover - The key is the rubber handle, which keeps you from burning your hand off when you lift it. We use this to melt cheese, steam-diced potatoes, or to keep food warm.
- Carry-All - You must keep all your tools and necessities in one place. I love having all the Blackstone tools in one location. It is plastic, which makes it easy to clean when the inevitable spills happen.
- Grease Trap Liners - We love a shortcut to clean up! If you want a more green option, use this silicone option.
- Apron - This is a must-grease splatters ruin t-shirts. Ask me how I know this…
- Prep Table - This isn't a tool, but so helpful to have outdoor countertop space and a serving space. Plus, it has sealed storage!
Let us know what your must-haves for your Blackstone. We are always adding to our collection!
More Loveable Blackstone Recipes
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Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Blackstone Quesadilla Burgers
Equipment
Ingredients
Quesadilla Ingredients:
- 1 pound ground beef lean (Note 1)
- 1 tablespoon taco seasoning
- 8 corn tortillas (Note 2)
- 1 cup pepper jack cheese shredded
- 1 cup cheddar cheese shredded
- 4 strips thick-cut bacon
Topping Options:
- shredded lettuce
- diced tomatoes
- fresh cilantro
- pickled jalapeno peppers
Dipping Options:
Instructions
- Defrost ground beef if needed. In a large bowl, season ground beef with taco seasoning.
- Roll the ground beef into four equal-sized balls.
- Slice bacon in half and fry on the Blackstone or prep this step in advance.
- Preheat the Blackstone griddle to medium-high heat. Place one seasoned ground beef ball on the griddle, top it with a corn tortilla, and smash it down into a thin patty, all in one motion.
- Place another corn tortilla on the Blackstone and top with ¼ cup of shredded pepper jack cheese. Allow it to melt and set aside until needed.
- Once the burger is cooked, flip it over. Top the burger with ¼ cup of shredded cheddar cheese and cooked bacon strips.
- Top your burger with the other half of the corn tortilla with a ¼ cup of shredded pepper jack cheese. Smash it all together, and cut with a pizza cutter. Add your topping choices. Options include sliced jalapeno peppers and a layer of lettuce drizzled with Mexican-Ranch Dip, salsa, or Lime Crema.
- Serve with cilantro lime rice, salsa, and tortilla chips or crispy fries dusted with taco seasoning.
Venessa Mandelkow says
Don't skip making the Mexi-Ranch Dressing. It makes this burger go from a 10 to a 100+.