In a heavy skillet over medium-high heat, add the ground beef and cook for about 5-7 minutes, breaking it apart as it sizzles until browned. Drain any excess fat, then stir in tomato paste along with your favorite seasonings. Cook for an additional 2-3 minutes.

Lay out your flour tortillas on a clean surface. Evenly spread a layer of grated sharp cheddar cheese and then add a generous scoop of the seasoned beef mixture. Top with Monterey Jack cheese before placing another tortilla on top.

Heat a non-stick skillet over medium heat, adding a drizzle of cooking oil. Carefully place the filled tortillas in the skillet, cooking for about 2-3 minutes until the bottoms turn golden brown. Use a spatula to gently flip them over, cooking for an additional 2 minutes or until the cheese melts.

Once golden-brown, remove them from the skillet and let rest for about 1 minute on a cutting board before slicing.

Slice the quesadillas into wedges and present them on a platter. Garnish with fresh cilantro and serve with sour cream for dipping.