Bacon Cheeseburger Quesadillas
Creamy, juicy, and packed with melty cheddar and smoky bacon, Bacon Cheeseburger Quesadillas are comfort food that checks every box.
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Servings: 4 servings
Equipment
- Large Skillet
- Spatula
- Cutting Board
Ingredients
Main Ingredients
- 1 lb Ground Beef 80/20 recommended, room temperature for even cooking
- 1 tbsp Worcestershire Sauce adds savory umami
- 1 tsp Garlic Powder for warm, garlicky depth
- 4 large Flour Tortillas room temperature for easy folding
- 8 oz Shredded Cheddar Cheese sharp or mild, shredded for even melting
- 4 strips Bacon cooked and crumbled
Optional Toppings
- Diced Onions finely chopped
- Pickles sliced or diced
- Mustard yellow or Dijon
- Ketchup for dipping
Instructions
- In a large skillet over medium heat, add the ground beef. Break it up with a spatula and cook until browned and no pink remains, about 6–8 minutes. Drain excess fat into a heat-safe container, leaving a little for flavor if desired.
- Return the skillet to medium heat. Stir in Worcestershire sauce and garlic powder, mixing thoroughly so the beef is evenly seasoned. Taste and adjust seasoning with a pinch of salt and pepper if needed.
- Add the cooked and crumbled bacon and half of the shredded cheddar cheese to the beef mixture. Stir until the cheese begins to melt and everything is evenly distributed, about 1–2 minutes.
- Wipe a clean skillet with a little oil and place over medium-low heat. Place one tortilla in the skillet, then add a portion of the beef-and-bacon mixture, spreading it into a roughly even layer but leaving a small border. Sprinkle a little more cheddar on top of the filling for extra gooeyness.
- Top with a second tortilla and press down gently. Cook until the bottom tortilla is golden brown and crispy, about 2–3 minutes. Carefully flip with a spatula and cook the other side until golden and the cheese is fully melted, another 2–3 minutes. Reduce heat if the tortilla is browning too quickly.
- Transfer the quesadilla to a cutting board and let rest for 1 minute to set. Repeat the process for the remaining tortillas and filling, making 2 quesadillas total (or more small ones if you prefer).
- Slice each quesadilla into wedges and serve immediately with optional diced onions, pickles, mustard, and ketchup on the side.
Notes
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.