01 - In a bowl, combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside.
02 - Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork. Add tomato, red onion, cilantro, lime juice, salt, and pepper. Mix until combined. Cover and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent (about 2 minutes). Add garlic and cook 30 seconds. Add ground beef and cook, breaking up with a spoon, until browned and cooked through (5–7 minutes). Drain excess fat if needed.
04 - Stir in bell pepper, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3–4 minutes until peppers are softened. Remove from heat.
05 - Lay out tortillas. Sprinkle half the cheeses evenly over four tortillas. Top with beef mixture, then sprinkle remaining cheese over beef. Cover with remaining tortillas.
06 - Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side, or until golden and cheese is melted. Remove and let rest 1 minute before slicing into wedges.
07 - Serve hot with salsa and guacamole on the side.