If you follow me on Instagram, you’ll know that this past weekend, we made another trip out to Seattle to celebrate our anniversary. There’s just something about that wonderful city that calls my name – the weather, the city, the people, and don’t even get me started on the food. Oooooh… the food. The food is amazing in Seattle. It feels like home here. For all you people who already live there – I’m jealous.
We had plenty of seafood, plenty of Taiwanese food, experienced some drizzly weather, shopped and spent money, went to watch the Vikings play the Seahawks, got at least 9-10 hours of sleep every night, and experienced our first ever room service (because who doesn’t like to eat dinner in bed in front of the TV?). Unlike last time where I had our everyday planned out with places to go and things to eat, this time was more of a relaxing vacation. We lounged around in our hotel until we figured out what to do, then we would wander around the city finding new places to try, and we even went on a little adventure to Bellevue using public transportation.
As wonderful as vacation is, there’s always something about going home, being in the comfort of your own home, being able to cook food in your kitchen, and sleeping in your own bed (ooooh, king-sized Tempurpedic bed… how I missed you!). After eating out for 4 days straight, I just wanted to make something simple for dinner.
This quesadilla is a twist on the classic bacon cheeseburger. It has all the essential ingredients, toppings, and condiments on it. Minus the bun, it tastes just like a cheeseburger! Not the mention it’s totally customizable to what you normally put on your burger. Instead of adding ketchup while you’re assembling it, you add it into the beef as it’s browning in the skillet. This will prevent the tortilla from being overly soggy – you’ll want to trust me on this – you can thank me later. Brian, the carnivore in our house, requested only bacon, ground beef, and cheese on his. I, on the other hand, added additional lettuce and tomatoes on mine. If you like sliced pickles, onions, and mushrooms on your burger, feel free to add those in too! I also used a mix of shredded sharp cheddar and pepperjack cheese for a spicy kick on top of the classic cheese.
The hardest part of making this is flipping the quesadillas in the skillet. It actually took me a few tries to get it done right, so I’ll share my little trick with you: After the bottom tortilla is nicely browned, place a paper plate; face down, onto the quesadilla. In one swift motion, flip your skillet upside down so the quesadilla is now on the paper plate (with the browned side facing up). Then gently slide the whole quesadilla back into the skillet so the other tortilla can brown for a few minutes. Repeat above steps when transferring your quesadilla onto a plate when done.
- 1/2 lb bacon, diced and cooked
- 1 tablespoon EVOO
- 1 lb ground beef
- 3 tablespoons ketchup
- 6 8-inch flour tortillas
- 1.5 cups shredded sharp cheddar cheese
- 1.5 cups shredded pepperjack cheese
- Additional topping as desired: diced tomatoes, shredded lettuce, sour cream, etc.
- In a medium skillet, heat up the EVOO over medium high heat. Brown the beef until cooked. Add in the ketchup (and mustard, if that's your kind of thing). Stir and drain off excess fat. Set aside.
- Place another large skillet over medium high-high heat. Plate a tortilla onto the surface and lay down a nice even layer of cheese. Then pile on your toppings - ground beef, bacon bits, lettuce, and tomatoes. Top it off with another even layer of cheese and top with another flour tortilla. Periodically check to see if the bottom tortilla has started to brown. Once slightly browned, it's time to flip your quesadillas.
- Place a paper plate; face down, onto the quesadilla. In one swift motion, flip your skillet upside down so the quesadilla is now on the paper plate (with the browned side facing up). Then gently slide the whole quesadilla back into the skillet so the other tortilla can brown for a few minutes. Repeat above steps when transferring your quesadilla onto a plate when done.
- Cut into quarters and serve immediately.
- Makes 3 quesadillas
Recipe adapted from Taste and Tell
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