These Blackstone Quesadilla Burgers have shown up at our campsite with leftover breakfast bacon AND on a random Tuesday night with corn tortillas I needed to use up - and they are a hit every single time. Taco-seasoned smashed beef, melty pepper jack and cheddar, crispy bacon, and a corn tortilla quesadilla standing in as the bun. Smash it all together on the Blackstone, load it up with all your favorite taco toppings, and I'm back in business, folks.
Ask me how I know these work camping: leftover breakfast bacon is practically begging to end up on a burger patty. We've made these at the campsite more times than I can count, and they're just as easy to pull off on a weeknight when you've got corn tortillas sitting on the countertop. The Blackstone does the heavy lifting either way.
The Applebee's quesadilla burger was a personal favorite back in the day, but flour tortillas are a hard no for me now. Corn tortillas turned out to be a VERY simple swap that brought this one back into my life, and the smashed patty method on the Blackstone actually makes it better than I remember. Load yours up with pickled jalapeños, shredded lettuce, and a drizzle of Mexican-ranch, and you've got a full meal that feels restaurant-worthy.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Tips and Tricks
- How To Meal Prep Quesadilla Burgers In Advance
- Swaps and Variations
- Quesadilla Fillings and Toppings
- Alternative Cooking Methods
- Storing and Reheating
- FAQs
- What To Serve With Quesadilla Burgers
- Blackstone Tips
- Favorite Blackstone Tools
- More Loveable Blackstone Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Two favorites combined - a smash burger and a quesadilla - in one dinner
- Ready in 25 minutes, start to finish
- Great way to use up leftover corn tortillas or leftover bacon
- Gluten free as written with a simple corn tortilla swap
- Endlessly customizable with toppings and sauces
What You'll Need
- Ground Beef - Lean ground beef keeps things from getting too greasy on the griddle. The Blackstone runs hot and lean beef means a cleaner cook.
- Taco Seasoning - Use homemade taco seasoning for full control over the ingredients, or grab a certified low FODMAP packet if sensitive guts are at the table.
- Corn Tortillas - The gluten free swap that makes this whole recipe work. They crisp up beautifully on the Blackstone and hold up better than you would expect. For an Applebee's copycat vibe, use flour tortillas or a gluten free flour tortilla if wheat is not an option.
- Pepper Jack Cheese - Melty, a little spicy, and exactly right for a taco-seasoned burger. Want it non-spicy? Monterey Jack gives you all the melt without the heat. My teens vote for pepper jack every single time.
- Cheddar Cheese - Classic, sharp, and adds great color. A little goes a long way when it melts into those tortillas.
- Thick-Cut Bacon - Cook it fresh on the Blackstone right before you start the burgers, or use leftover bacon from breakfast. Leftover campfire bacon on a quesadilla burger is one of life's underrated wins.
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. 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
Use a Blackstone press. This is what gets you a true smash burger with an even, flat patty. No press? A heavy spatula and some real force will work in a pinch.
Cut with a pizza cutter. One of the best parenting hacks in existence. Also works for pancakes, waffles, and French toast. The kids think it is fun. I think it is efficient. We are both right.
Cook the bacon first. Get it done on the Blackstone before the burgers go on. It is warm and ready when you need it, and the griddle surface is already seasoned from the bacon fat. That alone deserves a trophy.
Meal prep the burger balls. Season and roll the beef up to a day ahead. Store in the fridge in an airtight container. When Blackstone time arrives, you are ready in minutes. My Blackstone smash burgers use the same approach and it works like a charm every time.
How To Meal Prep Quesadilla Burgers In Advance
This is exactly how we handle these for camping, and it works just as well for a busy weeknight.
- The burger balls: Season the ground beef with taco seasoning and roll into balls. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe zip-top bag. They keep in the freezer for up to three months. The night before you plan to cook, move them to the refrigerator to defrost overnight. By dinner time they are ready to smash.
- The bacon: Cook the bacon completely and let it cool. Store it in an airtight container in the refrigerator for up to four days. At the campsite or on a weeknight, just toss it on the warm griddle for a minute to heat through. Done. Leftover bacon from a camping breakfast goes straight into this step - no extra work required.
- When it is time to cook: Everything is prepped. Preheat the Blackstone, smash the patties, melt the cheese, and assemble. Dinner is on the table in about 15 minutes. Future you will be grateful.
Swaps and Variations
Tortilla Options - Corn tortillas are the go-to and keep things gluten free. For a true Applebee's copycat, use flour tortillas. Gluten free flour tortillas or grain-free Siete tortillas are both solid options too.
Meat Options - Ground beef is the classic move, but ground turkey or ground chicken work great here too. Season the same way and smash the same way.
Cheese Options - Monterey Jack for a milder melt, Swiss paired with the bacon for something a little different. The only rule is that it has to taste good.
Dairy Free Blackstone Quesadilla Burgers - Skip the cheese entirely or use your favorite dairy-free shreds. Load up on toppings instead - extra bacon, pickled jalapeños, avocado, and a drizzle of avocado lime crema made dairy free sour cream. You will not miss it.
Sauce Swaps - Keep the homemade Mexican-ranch dressing or try chipotle mayo, guacamole, salsa verde, or fresh corn salsa. There is no wrong answer here.
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
- Veggies - Shredded lettuce, diced tomatoes, sauteed bell peppers, or fresh cilantro
- Heat - Pickled jalapeños, restaurant-style salsa, or a drizzle of hot sauce for the spice lovers at the table
- Sauces - Mexi-ranch, chipotle mayo, guacamole, avocado lime crema, or salsa verde
- Crunch - Crispy bacon strips, crushed tortilla chips, or crushed Doritos for extra texture
Mix and match and make it your own. No two have to be the same.
Alternative Cooking Methods
No Blackstone? Use a large cast iron skillet or heavy-bottomed pan over medium-high heat. Cook one at a time. It takes a little longer but the result is still great - and it is a very practical option for those long Minnesota winters when the Blackstone is buried under a foot of snow.
Grill - Season the grill grates with a little avocado oil first to prevent sticking. Cook the smashed burger patties over medium-high heat, then assemble and press the quesadilla in a cast iron skillet on the side burner.
Stovetop - A large nonstick skillet over medium-high heat works great. Cook the burgers in batches and assemble just like you would on the Blackstone.
Storing and Reheating
Store - Skip the toppings before storing. Let the quesadilla burgers cool completely, then keep them in an airtight container in the refrigerator for up to 3 days.
Reheat - For the best crunch, warm in a skillet over medium-high heat for 45-90 seconds per side. A 350 degree F oven for 10-15 minutes also works well. The microwave is fine in a pinch, but the tortillas will soften.
Freeze - Freeze fully assembled burgers without toppings for up to 2-3 months. Freeze flat on a baking sheet first, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
FAQs
Yes. Season and roll the burger balls up to a day ahead and store the ingredients separately. When it is time to cook, everything comes together in about 15 minutes.
Corn tortillas are the move. They hold up on the high heat of the Blackstone, crisp up beautifully, and are naturally gluten free. Gluten free flour tortillas or Siete grain-free tortillas also work if you want a larger tortilla.
For a restaurant copycat experience closest to the original, flour tortillas are the call. For gluten free, corn tortillas or gluten free flour tortillas are both great choices.
Up to 3-4 days in an airtight container without toppings.
Yes. Freeze flat first, then store in a freezer-safe bag for up to 2-3 months. Thaw overnight before reheating.
Applebee's uses a Mexi-ranch style sauce. My four ingredient Mexican ranch dressing is a five-minute homemade version that tastes just as good and takes minutes to pull together.
Absolutely. Use dairy-free cheese shreds or skip the cheese entirely and pile on the toppings. Still completely worth making.
What To Serve With Quesadilla Burgers
These burgers are a full meal on their own, but if you want to round things out, cilantro lime rice is a natural pairing and cooks up fast. Fresh corn salsa with tortilla chips on the side adds crunch and keeps the whole spread feeling cohesive.
For a side dish that cooks right alongside the burgers on the Blackstone, Blackstone smashed potatoes are a crowd favorite and barely add any extra work. Want to keep it simple? Crispy fries dusted with taco seasoning. Done.
If you love cooking on the Blackstone, there are plenty more Blackstone recipes to keep the griddle hot all summer long.
Blackstone Tips
Cooking on a Blackstone is a bit like playing pretend restaurant, except with real food and way better company. Big spatulas, squeeze bottles of oil and water, cooking a full meal all at the same time - it is genuinely fun once you get the hang of it.
We have had our 36-inch Blackstone for years. It handles big family meals, camping breakfasts, and everything in between. If you are newer to the griddle life, the 28-inch version is a great starting point. Any Blackstone is better than no Blackstone. That is just a fact.
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
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Blackstone Quesadilla Burgers
Equipment
Ingredients
Burger Ingredients:
- 1 pound lean ground beef (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 cooked and sliced in half
Topping Options:
- shredded lettuce
- diced tomatoes
- fresh cilantro
- pickled jalapeno peppers
Dipping Options:
Instructions
- In a large bowl, combine the ground beef and taco seasoning. Mix until the seasoning is evenly distributed. Roll into four equal-sized balls.
- Cook the bacon on the Blackstone. Slice in half and set aside. This step can be done in advance.
- Preheat the Blackstone to medium-high heat. Place one beef ball on the griddle and top it with one corn tortilla. Using a Blackstone press or heavy spatula, smash it flat in one firm motion.
- On a separate section of the griddle, place a second corn tortilla and top with ¼ cup of shredded pepper jack cheese. Let the cheese melt. This is your top tortilla.
- Once the patty is browned on the bottom, flip it so the beef side faces up. Top the beef with ¼ cup of shredded cheddar cheese and the cooked bacon.
- Place the melted pepper jack tortilla over the burger, cheese side down. Press lightly to seal everything together. Cut with a pizza cutter.
- Add your toppings and serve immediately.
Venessa Mandelkow says
Don't skip making the Mexi-Ranch Dressing. It makes this burger go from a 10 to a 100+.