Two of my favorite foods, Burgers and Quesadillas - combined! Creating a crave-worthy Blackstone Quesadilla Burgers Recipe was on my must-make list. A flavorful quesadilla burger seasoned with taco seasoning. Combined with pepper jack cheese, cheddar cheese, and thick-cut bacon, topped with shredded lettuce and diced tomatoes between two corn tortillas. Then drizzled with homemade Mexican Ranch dressing - Yum! Using our favorite outdoor cooking option, the Blackstone griddle! I seriously miss it in the cold winter months.
Once upon a time, before going on a low FODMAP diet, and eating gluten-free, ordering an Applebee’s quesadilla burger was one of my go-to’s. I loved that burger, on the flour tortilla, with the delicious mexi-ranch sauce. Now, I need to create a copycat recipe at home in my own kitchen that is both gluten-free and low FODMAP AND better than the real thing.
- Lean Ground Beef - I use a 90/100 lean version. However, a ground chuck or whatever you have on hand will work. It all depends on what your favorite blend is for burgers. The greaser your burger-fat blend, the greaser your corn tortilla will be.
- Corn Tortillas - I love gluten-free 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 applewood smoked bacon or your favorite bacon works! Is there a bad bacon choice? Need a healthier option - use turkey bacon.
- Mexican Ranch Dressing - Make the homemade version, just like Applebee’s. It only takes five minutes!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
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 Blackstone 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 Blackstone 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.
Blackstone Quesadilla Burgers Recipe
- 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
- Pickled Jalapeno Peppers
- Shredded lettuce
- Sliced Red Pepper
- Diced Tomatoes
- 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, refried beans, salsa and tortilla chips or crispy fries dusted with taco seasoning.
- Chicken Quesadilla - Use chicken to create a chicken quesadilla burger. Use either finely diced or shredded chicken. Both would be great options!
- Cooking Method - Instead of using a Blackstone, use a large frying pan and cook them one at a time—a delicious option for those long winter months.
- 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.
Need a Dairy-Free Option - skip the cheese or sub in a dairy-free version, cut Mexican-ranch dip, and pile on the bacon slices, jalapenos, refried beans, and shredded lettuce.
If you have any leftover quesadilla burgers, do not add any toppings and store them in an airtight container. To reheat, place the burger into 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. For best results, use a nonstick skillet; however, using your oven and placing the leftover quesadilla burgers on a baking sheet and placing it into a 350 degree F oven for 10-15 minutes will also work. The last resort would be the microwave. It will not produce the best result but heat your burger.
Blackstone Quesadilla Burgers Recipe goes well with so many things! Keep it simple and serve it alongside crispy french fries dusted with taco seasoning. Need to feed hungry people and make it an easy meal. Make a batch of Instant Pot cilantro lime rice as a side dish. Skip the local grocery store version of salsa and make your own. It is delicious! It goes great with tortilla chips as an appetizer while everyone circles the Blackstone waiting for the quesadilla burgers. Don’t forget to make a quick batch of Mexican Ranch Dressing for that complete Applebee’s experience.
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! It is pretending to be a short-order cook, making all the pancakes and preparing breakfast at once. 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 have a 36-inch Blackstone. 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!
Our 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!
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 gluten-free and a good option for grain-free! Or skip the tortillas completely and use a lettuce wrap!
Quesdilla burgers, I'll admit, are a lot of calories. To lower the calories and keep all the flavor, sub out the beef patty for a veggie version or use diced grilled chicken. Skip the bacon completely, or use turkey bacon. Use a light sour cream instead of a Mexican-Ranch dressing. Use only one type of cheese instead of two. Go heavy with veggie toppings, lettuce, salsa, jalapenos, red peppers, and a squeeze of fresh lime juice. It is a great way to still enjoy a delicious burger with a few simple steps to lower the calories.