Ingredients
Equipment
Method
- Season the ground beef balls evenly with salt and pepper. You should have four seasoned balls.
- Heat your skillet or griddle over medium-high heat. Add a small amount of butter or oil.
- Place two beef balls on the hot surface. Immediately press each ball down firmly with a sturdy spatula until it forms a thin patty, about 1/4 inch thick. Cook for 1 to 2 minutes until the edges are brown.
- Flip the patties. Immediately top each patty with half of the shredded cheese and half of the diced onion, if using. Cook for 30 seconds until the cheese starts to melt.
- Place one flour tortilla over the cheese and meat on each patty. Press down lightly with the spatula to help the tortilla stick to the melting cheese.
- Cook for about 1 minute until the bottom of the tortilla is golden brown. Carefully flip the entire assembly (tortilla, cheese, meat) using the spatula.
- Cook the second side for 1 to 2 minutes until the tortilla is golden brown and the cheese is fully melted. Remove from the heat.
- Repeat the process with the remaining two beef balls and the second tortilla.
- Slice each quesadilla in half and serve immediately.
Notes
For a crispier exterior, use slightly less butter when cooking the quesadilla side. You can use any cheese that melts well, such as Colby Jack or a Mexican blend.