Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Smashburger Quesadillas
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 988 mg
Ground meat spread onto tortillas before pan frying or grilling is definitely having a moment. For this recipe we decided to give that method a smashburger-meets-a-quesadilla flavor profile. Ground beef is mixed with spices before being spread onto one side of small flour tortillas. Then simply grill; flip; top with cheese, onions and pickled jalapenos; and sandwich with a second tortilla. Once the cheese melts, halve the smashburger quesadillas and serve with cool crema and guacamole for dipping.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 540
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 55 mg
- Sodium
- 988 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat a grill to medium and oil the grates. Combine the beef, 3/4 teaspoon salt, a few grinds of pepper, the chili powder, cumin, paprika, oregano and garlic powder in a large bowl; mix until evenly combined.
- Divide the meat mixture into 8 balls (about 2 ounces each). Press each ball onto a tortilla, then flatten the meat and spread it almost to the edge of each tortilla.
- Place the tortillas meat-side down on the grill, flattening them with a heavy spatula. Cook until browned, 1 1/2 to 2 minutes. Flip the tortillas, sprinkle with the onion and jalapeños and top each with a slice of cheese and a second tortilla. Cook until the cheese starts to adhere to the meat, about 30 seconds, then flip the quesadillas with a spatula, pressing the top lightly to keep them intact. Continue cooking, rotating as needed until browned on the second side and the cheese is melted, about 2 more minutes. Remove to a cutting board. Serve with crema and guacamole.
