In a nonstick skillet, heat over medium-high flame and brown the ground beef with the finely diced onion for 5-7 minutes, stirring occasionally until no pink remains.

Drain any excess grease and return the skillet to heat. Stir in ketchup, yellow mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Cook for another 1-2 minutes until well combined.

Lay out the flour tortillas on a clean surface. On one half of each tortilla, spread shredded cheddar cheese, then top with a scoop of the filling and additional cheese as desired. Sprinkle with chopped dill pickles and crumbled bacon if using.

Fold the tortillas in half to enclose the filling.

In the same skillet, add oil or butter and heat over medium. Place the filled tortillas in the skillet and toast for 2-3 minutes per side until golden brown and crisp.

Transfer the quesadillas to a cutting board, let rest for a minute, then slice into wedges and serve with dipping sauces.