Prepare the quesadilla filling. Heat up a pan under medium heat. Add a tablespoon of cooking oil, then add the onions. Cook the onions until they’re translucent. Add the ground beef, and cook until it turns dark brown in color. Add the tomato paste, and mix well with the meat. Let it cook and sit for a minute. Add the taco seasoning, then water. Mix again until well blended. Let it simmer under medium low fire for another minute or two, mixing occasionally. Once the sauce blends well with the meat, add the finely diced bell pepper and jalapenos. Mix for another minute, then set aside. If you’re using blocks of cheese, grate them first, for easy melting. Set them aside for later.
Assemble and cook the quesadilla. This recipe does not require an oven. You just need a pan with a flat surface, wide enough for the tortilla wrap. Heat up the pan under medium low fire for 3 minutes, then put a tortilla wrap. On one side in the center part, put some cheese, and make a half moon-like shape with the cheese. Then top with the meat filling, and another layer of cheese. Flip the side without the filling and cover the side with the filling. Gently press it down for a 5 to 10 seconds. Let it sit for 1 minute, then using a wide flat spatula, or two spatulas, flip the quesadilla to the other side, so the other side will cook for another minute. Continue the process with the other tortilla wraps.
Serve! In a flat surface, slice the quesadilla into pizza-like slices. One tortilla wrap can have 3 to 4 slices, depending on how big the quesadilla is. Serve and enjoy while hot!