Ingredients
Equipment
Method
- Step 1: Get a large skillet nice and hot over medium-high heat. Toss in your ground beef and cook it until it's all browned up. Once it's cooked through, drain off any excess grease.
- Step 2: Now that the beef is browned, stir in the garlic powder, onion powder, salt, and pepper. Let that cook for just about a minute, stirring often.
- Step 3: Reduce the heat a little if needed. Stir in your cooked, crumbled bacon and that beautiful maple syrup. Mix everything gently until the beef is evenly coated in that sweet and savory glaze.
- Step 4: Lay your flour tortillas out flat on a clean surface. On ONE half of each tortilla, layer: first, half of your cheese, then half of the beef and bacon mixture, and finally, the remaining cheese right on top. Add any optional toppings inside now.
- Step 5: Heat up a large skillet or griddle over medium heat. Melt a little butter or give it a spritz of cooking spray. Carefully fold the empty half of each tortilla over the filling, creating a half-moon shape. Place the assembled quesadillas into the warm skillet.
- Step 6: Cook for about 2-3 minutes on each side. You're looking for that lovely golden brown color on the outside and perfectly melted, gooey cheese on the inside.
- Step 7: Carefully remove the hot quesadillas from the skillet. Let them rest for just a minute or two. Then, grab a sharp knife or a pizza cutter and slice them into wedges. Serve immediately while they're warm and wonderful!
Notes
Drain ground beef well to avoid soggy quesadillas. Don't overfill tortillas for easier folding and cooking. Use medium heat to prevent burning the tortillas before the cheese melts. Ensure bacon is crispy for texture contrast. Cooked beef and bacon mixture can be prepped ahead and stored in the fridge. Store cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a skillet or toaster oven for best results.