In a skillet over medium heat, add your ground beef and cook for about 5-7 minutes, stirring occasionally until it’s browned and fully cooked. Use a spatula to break up the meat as it cooks.

Place a clean skillet on low heat and add your first gluten-free tortilla. Allow it to warm up for about 1-2 minutes until it becomes slightly pliable.

On one half of the warmed tortilla, evenly spread a generous scoop of the cooked ground beef, followed by a handful of cheddar cheese. Drizzle some special sauce over the top.

Carefully fold the tortilla in half over the filling, pressing it down slightly. Increase the skillet heat to medium and cook the quesadilla for about 3-4 minutes on one side, until the tortilla is golden brown and crispy.

Remove the first quesadilla from the skillet and let it rest for a minute before cutting. Return to the stove, lower the heat slightly, and repeat the layering and cooking process with the remaining tortillas and filling.

Slice the quesadillas into wedges and serve them warm with additional toppings like fresh lettuce, ripe avocados, or sliced tomatoes as desired.