3 cups shredded melting cheese (Oaxaca, mozzarella, or Mexican blend)
2 ripe avocados
1 jalapeño, seeded for a milder salsa (optional)
Juice of 1 fresh lemon or lime
1 tsp Knorr chicken bouillon
¼ tsp black pepper
1 small handful fresh cilantro
1 garlic clove
2–4 tbsp water, as needed
Directions
Preheat your Blackstone griddle to medium heat (about 375°F).
Add the ground beef to the griddle and break it apart with a spatula. Season with the Chef Merito Meat Seasoning, garlic powder, cumin, and black pepper. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned and lightly crispy around the edges. Remove from the griddle and set aside.
Reduce the heat to medium-low (about 350°F).
Place the corn tortillas directly on the griddle. Sprinkle shredded cheese over one half of each tortilla, then top with the cooked ground beef. Fold the tortillas in half.
Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is fully melted. Remove from the griddle and let rest for 1–2 minutes before slicing.
To make the avocado salsa, combine the avocados, jalapeño, lemon or lime juice, Knorr chicken bouillon, black pepper, cilantro, garlic, and water in a blender. Blend until smooth and creamy, adding more water as needed to reach your desired consistency. Adjust the seasoning to taste.
Serve the quesadillas hot with the creamy avocado salsa on top or on the side.
