°1 tbsp. extra virgin olive oil
°2 bell peppers, chopped
°1 onion, chopped
°1 1/2 lb ground beef
°1 C. chili powder
°1 C. Cumin
°1/2 tsp. smoked paprika
°Kosher salt
°Freshly ground black pepper
°8 large flour tortillas
°1 ea. grated cheddar cheese
°1 ea. shredded monterey
°2 green onions, thinly sliced
°Sour cream, for garnish
°Pico de gallo, for garnish

*Methods :

Preheat the oven to 425°. In  skillet on heat, heat olive oil. Add peppers and onion and cook until tender, about 5 minutes. Removing skillet & set apart. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain the fat, then stir in the cumin, chili powder, paprika and season with salt and pepper.
On a half sheet, place 6 tortillas around the edges of the pan so that about half of each tortilla hangs over the side. Place another tortilla in the center to completely cover the pan, then top with ground beef, pepper and onion mixture, cheeses and green onions.
Place another tortilla in the center (on top of all the fillings), then fold each tortilla toward the center. Place a second baking sheet over the tortillas (to help the quesadilla hold its shape!) and bake until the tortillas begin to crisp, about 20 minutes. 
Remove the top baking sheet and continue baking until the tortillas are golden brown and crispy, about 15 minutes more.
Cut into rectangles and serve warm with sour cream and pico de gallo.

Enjoy !