In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Add garlic powder, onion powder, and paprika to the beef. Stir to combine and cook for an additional 2 minutes.

In a mixing bowl, combine the cooked beef, cheddar cheese, mozzarella cheese, diced tomatoes, and pickles.

Spread the mixture evenly over half of each tortilla, then fold the other half over to create a half-moon shape.

In the same skillet, melt 1 tablespoon of butter over medium heat. Place 2 quesadillas in the skillet and cook for 3-4 minutes on each side until golden brown and cheese is melted.

Repeat with remaining quesadillas, adding more butter as needed.

Cut quesadillas into wedges and serve warm with your favorite dipping sauces like ketchup or ranch.