In a large skillet, heat a drizzle of oil over medium heat. Add ground beef and diced onion, cooking for about 5-7 minutes until browned.

Lower the heat slightly and add minced garlic, diced red bell pepper, and jalapeño (if using). Sauté for 2-3 minutes.

Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well and cook for another 1-2 minutes.

Add tomato paste and beef broth, stir to combine, and simmer for 3-5 minutes until thickened.

Lay a tortilla on a flat surface. On one half, place a layer of beef mixture and shredded cheese. Fold the tortilla over.

Heat a non-stick skillet over medium heat. Grease lightly and cook folded quesadillas for 2-3 minutes on each side until golden brown and crispy.

Transfer cooked quesadillas to a cutting board and let rest for a few minutes before slicing into wedges.