Ingredients
Equipment
Method
- Season the ground beef balls evenly with salt and pepper. Do not mix the seasoning into the meat.
- Heat your skillet or griddle over medium-high heat. Add half of the oil or butter.
- Place four beef balls onto the hot surface, spaced apart. Immediately press each ball down very thin using a sturdy spatula or a press. Cook for 1 to 2 minutes until the edges are dark brown.
- Flip the thin patties. Sprinkle a small amount of cheese on top of each patty. Immediately place one tortilla on top of the cheese layer, pressing gently to adhere. Cook for about 1 minute until the cheese melts and the tortilla warms.
- Using a spatula, flip the tortilla and meat assembly. Cook the tortilla side for 30 seconds to crisp slightly. Remove from the pan and set aside.
- Repeat steps 3 through 5 with the remaining four beef balls, oil, and tortillas.
- Once all four meat-and-tortilla halves are cooked, take two halves. Place the meat side of one half onto the meat side of the second half, creating a sandwich. Press down slightly to seal the edges.
- Wipe out any excess fat from the skillet. Add a small amount of fresh oil or butter. Place the assembled quesadillas back into the pan. Cook for 1 to 2 minutes per side until the tortilla is golden brown and the cheese inside is fully melted.
- Remove from the pan, cut into wedges, and serve immediately.
Nutrition
Notes
You can add condiments like pickles, diced onions, or a drizzle of ketchup and mustard directly onto the cheese before closing the quesadilla for extra flavor.