In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent (about 2-3 minutes).

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Stir in chili powder, cumin, paprika, salt, and pepper. Mix to coat the meat evenly with the spices. Remove the skillet from heat.

Place a tortilla on a clean surface. Sprinkle 1/2 cup of cheese on one half of the tortilla. Spoon 1/4 of the beef mixture over the cheese and top with another 1/2 cup of cheese. Fold the tortilla over to create a half-moon shape.

In the same skillet, heat a little more olive oil over medium heat. Carefully place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat with remaining tortillas.

Remove the quesadillas from the skillet and allow them to cool for a minute. Slice into wedges and serve warm with your favorite toppings.