Beef Quesadillas Salsa Guacamole

Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until ready to serve.

Cut avocados in half, remove pits, and scoop flesh into a bowl. Mash with a fork to desired consistency. Stir in tomato, onion, lime juice, cilantro, salt, and pepper. Press plastic wrap directly onto surface and refrigerate.

Heat olive oil in a large skillet over medium heat. Add onions and cook 2–3 minutes until softened. Add garlic and bell pepper; cook another 2 minutes until fragrant.

Add ground beef to skillet, breaking apart with a spoon. Cook 5–7 minutes until browned and cooked through. Drain excess fat if needed. Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to combine and remove from heat.

Lay tortillas flat. Sprinkle half of each tortilla with blended cheddar and Monterey Jack cheese. Top with seasoned beef mixture, then additional cheese. Fold tortillas in half to enclose filling.

Wipe skillet clean and return to medium heat. Cook quesadillas 2–3 minutes per side, pressing gently, until golden brown and cheese melts completely. Transfer to cutting board and slice into wedges.

Arrange quesadilla wedges on serving plates. Top with fresh salsa, guacamole, sour cream if desired, and lime wedges.