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Maple Bacon Cheeseburger Quesadillas served with dipping sauce on a plate
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Maple Bacon Cheeseburger Quesadillas

Creamy, juicy, and full of savory-sweet contrast, these Maple Bacon Cheeseburger Quesadillas are comfort food turned clever—melty cheese, caramelized maple beef, and crispy bacon all hugged by a golden, toasty tortilla.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Spatula
  • Cutting Board

Ingredients

Ingredients

  • 1 tablespoon Olive oil For cooking the beef
  • 0.5 pound Ground beef 80/20 or your preference, broken into small pieces
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder
  • 0.25 teaspoon Salt Adjust to preference
  • 0.25 teaspoon Pepper Adjust to preference
  • 6 slices Bacon Cooked until crispy and chopped
  • 1 tablespoon Pure maple syrup
  • 0.5 cup Shredded sharp cheddar cheese Packed
  • 0.5 cup Shredded mozzarella cheese Packed
  • 4 large Flour tortillas Room temperature for easy folding
  • 1 tablespoon Butter or oil For frying the quesadillas
  • 1 tablespoon Chopped parsley Optional, for garnish

Instructions

  • Prepare ingredients first: shred cheeses, chop cooked bacon, and have tortillas ready. This makes assembly fast.
  • Heat a skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add the 1/2 pound ground beef.
  • Use a spatula to break the beef into small pieces and cook until browned and fully cooked, about 6–8 minutes. Stir occasionally to brown evenly.
  • If excess fat pools in the pan, carefully drain most of it, leaving a little for flavor. Return the skillet to medium heat.
  • Sprinkle in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and season with salt and pepper to taste. Stir to combine.
  • Add 1 tablespoon pure maple syrup and stir. Let the mixture simmer for 1–2 minutes so the syrup coats the beef and starts to caramelize lightly. Watch closely to avoid burning.
  • Remove the skillet from heat and stir in the chopped crispy bacon until evenly mixed. Taste and adjust seasoning if needed.
  • Assemble quesadillas: On one half of each tortilla, sprinkle an even layer of the cheddar and mozzarella mix (about 2 tablespoons each per quesadilla). Spoon a layer of the maple bacon beef mixture over the cheese, then top with a little more cheese to help everything stick together.
  • Fold the tortilla over into a half-moon, pressing gently to seal. Repeat with remaining tortillas.
  • Heat a clean skillet or griddle over medium heat and add 1 tablespoon butter or oil. When melted and hot, place one or two quesadillas in the pan without crowding.
  • Cook 2–3 minutes per side, using a spatula to press lightly, until golden brown and the cheese is fully melted. Adjust heat as needed to prevent burning.
  • Transfer to a cutting board and let rest for 1 minute. Cut into wedges and garnish with chopped parsley if desired.

Notes

These quesadillas are best served fresh, but leftovers can be stored in an airtight container for up to 3 days.