Heat a skillet over medium heat and add the ground beef. Cook it until it’s browned, breaking it apart with a wooden spoon as it cooks.

Once the beef is halfway cooked, toss in the diced bell pepper and onion, along with the salt, garlic powder, onion powder, and paprika. Stir everything together and cook until the vegetables are softened and fragrant.

When the beef is fully cooked, add the cream cheese to the skillet. Allow it to melt and mix thoroughly with the meat and vegetables, creating a creamy filling.

To assemble your quesadilla, lay a tortilla on a flat surface. Spread a layer of provolone cheese on one side, followed by a generous scoop of the beef and vegetable mixture, another layer of cheese, and top with another tortilla.

Place the assembled quesadilla in a hot skillet. Cook for 2-3 minutes or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for an additional 2-3 minutes until both sides are perfectly crispy and the cheese is melty.

Remove the quesadilla from the skillet and let it cool slightly. Cut into wedges and enjoy while hot.