Heat a large skillet (10-12 inch) or griddle over medium-high heat. No oil is needed since the beef will release fat as it cooks. This recipe works best cooking 2 quesadillas at a time in a skillet, or all 4 at once on a griddle.

Take about 4 oz (1/4 lb) of ground beef and spread it firmly onto one half of a tortilla, pressing down so it adheres and covers the surface. Season generously with salt, pepper, and garlic powder.

Place the tortilla beef-side down in the hot skillet. Cook for 2-3 minutes without moving it until the beef develops a deep brown crust, the edges look crispy, and you can slide a spatula underneath without the beef pulling away.

Flip the tortilla so the beef side is up. Immediately sprinkle about 1/4 cup cheese over the beef, keeping it toward the center to prevent spillage. Fold the tortilla in half and press down gently with your spatula.

Grill each side for 1-2 minutes until the tortilla is golden brown and crispy and the cheese is fully melted. The quesadilla should feel sturdy when pressed. Remove from heat, slice into wedges, and serve hot with your favorite toppings.