1. 1. Start by heating a skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until it’s browned and no longer pink, about 5-7 minutes.

2. 2. To achieve perfect browning, avoid overcrowding the skillet. If necessary, cook the beef in batches.

3. 3. Once the beef is cooked, drain any excess fat if needed, then stir in the tomato paste, beef broth, and taco seasoning. Mix well and continue to cook for about 3-5 minutes until the mixture thickens and is well coated.

4. 4. To assemble, lay out the tortillas flat on a clean surface. On one half of each tortilla, add a generous scoop of the beef mixture and sprinkle the two types of cheese on top. Fold the tortilla over to create a half-moon shape. Ensure you seal the edges by pressing down lightly.

5. 5. Heat the cooking fat in a clean skillet over medium heat. Place the folded quesadillas in the skillet, cooking for about 2-3 minutes on each side. Keep an eye on them to achieve that crispy golden-brown crust without burning.

6. 6. Once cooked, remove the quesadillas from the skillet and let them rest for a minute or two. Then slice into wedges and garnish with fresh cilantro. Serve alongside smooth sour cream for dipping.