Heat your skillet or griddle over medium-high heat for 2-3 minutes until nice and hot. If your skillet runs hot, you may need to reduce to medium partway through.

Working with one quesadilla at a time, take about 4 oz of ground beef and press it directly onto one half of a tortilla, spreading it thin and leaving a half-inch border. Season with a quarter of your salt, pepper, and garlic powder mixture.

Place the tortilla beef-side down in the hot skillet. Press down firmly with a spatula for 10-15 seconds to create the smash. Let cook undisturbed for 2-3 minutes until edges are brown and crispy with a deep golden color.

Flip the tortilla so beef side faces up. Immediately sprinkle about 1/4 cup cheese over the beef, then fold tortilla in half to create a half-moon shape. Press down gently with spatula.

Cook for 1-2 minutes on each side until both sides are golden brown and crispy, and cheese is fully melted.

Remove from heat and let rest for 30 seconds before slicing into wedges. This allows the cheese to set slightly. Repeat with remaining tortillas and beef.