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.
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Why You'll Love This Recipe
- Tasty Recipe Mashup!
- Great way to use up corn tortillas.
- Gluten Free and Low FODMAP
Featured Ingredients
- 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 or buy a certified Low FODMAP version.
- 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. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Defrost ground beef if needed. In a medium bowl, season the ground beef with taco seasoning—either homemade mix or buy a low FODMAP certified version.
Roll the ground beef into four equal-sized balls and set aside.
Fry the bacon on the Blackstone or prep this step in advance. Leftover bacon works perfectly in this recipe.
Preheat the griddle to medium heat. Place one seasoned burger ball on the griddle. Top with a corn tortilla. Feel free to make all four burgers simultaneously if you have the space.
Using a Blackstone press, smash the center of the tortilla. Push the burger into a thin patty.
Place another corn tortilla on the griddle and top with shredded cheddar cheese. Allow it to melt.
Once the burger is cooked, flip it over to reveal a beautiful Maillard effect on the ground beef. It is a dark, full-of-flavor smashed burger. Allow the other side of the tortilla to cook for a few minutes to get that golden brown color. Top the burger with shredded pepper jack cheese and cooked bacon strips.
Top your cheesy burger with the other corn tortilla with melted cheddar cheese. Smash it all together and remove it from the Blackstone.
Top the burger with your favorite toppings and serve with Mexican-Ranch Dressing 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!
Prep the taco seasoned burger balls in advance, up to a day, to make this a quicker meal.
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.
Ingredient Swaps
- Hamburger Patties - A quicker option is to use a beef patty. Season the beef patties with taco seasoning before placing them on the cooking surface.
- Bacon - Use turkey bacon for a less fatty option.
Variations
Vegetarian Quesadilla Option: Skip the burger and create a cheese quesadilla. Topping options include jalapenos, lime crema, salsa, green taco sauce, black beans, and Mexican-Ranch dressing.
Dairy-Free Quesadilla Burger Option: Skip the cheese or sub in a dairy-free version, use dairy free ranch dressing, and pile on the bacon slices, jalapenos, black beans, and shredded lettuce.
Chicken Quesadilla Burger Option: Combine this chicken quesadilla recipe with a quesadilla burger. Use both chicken and burger to create a chicken quesadilla burger. Or make a chicken burger patty and build it into the quesadilla.
Storing and Reheating
Store: If you have any leftover quesadilla burgers, do not add any toppings, and store them in an airtight container.
Reheat: Place the burger in a large skillet over medium-high heat for 45-90 seconds, and flip and cook the bottom side for another 45-90 seconds or until cooked through. Another option is to use an oven. Place the leftover quesadilla burgers on a baking sheet and put it into a 350 degree F oven for 10-15 minutes. The last resort would be the microwave. It will not produce the best result but heat the burger.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Lean Ground Beef - Unseasoned beef is safe.
- Corn Tortillas (with no added gums or fiber) - Safe at three tortillas or 57 grams per meal.
- Taco Seasoning - Homemade or buy a certified Low FODMAP version.
- Pepper Jack | Monterey Jack Cheese - Safe at two slices or 40 grams per meal.
- Cheddar Cheese - Safe at two slices or 40 grams per meal.
- Bacon - Safe at 2 strips or 60 grams per meal.
- Mexi-Ranch Dressing - Use this recipe made with low FODMAP salsa, lactose-free sour cream, and low FODMAP seasonings.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
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, Siete tortillas are a great option.
Meal Planning
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!
Additional Blackstone Recipes
Recipe
Blackstone Quesadilla Burgers
Equipment
Ingredients
Quesadilla Ingredients:
- 1 lb ground beef
- 1 tablespoon taco seasoning
- 8 corn tortillas
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 4 strips of cooked thick-cut bacon
Topping Options:
- pickled jalapeno peppers
- shredded lettuce
- diced tomatoes
- cilantro
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.
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