Beef Quesadillas with Salsa

Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and set aside to allow flavors to meld.

Halve and pit avocados. Scoop flesh into a bowl and mash with a fork. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper. Set aside.

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2 minutes. Add red bell pepper and cook 2 more minutes. Add ground beef, breaking it apart, and cook until browned. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 2 additional minutes then remove from heat.

Lay out tortillas. Spread approximately one eighth of the beef mixture on half of each tortilla. Sprinkle cheddar and Monterey Jack cheese over the beef. Fold tortillas in half to enclose the filling.

Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas.

Cut quesadillas into wedges and serve hot with salsa and guacamole on the side.