Cut potatoes into ½-inch wedges. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the BBQ Seasoning, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Peel, then mince or grate garlic. Cut tomato into ¼-inch pieces. Add mayo, whole grain mustard, honey and half the garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat (use high heat for 4 ppl). When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add broth concentrate, remaining BBQ seasoning, remaining garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min. Transfer to a medium bowl. Carefully wipe the pan clean.

Add tomatoes to meat mixture, then stir to combine. Arrange tortillas on a clean surface. Spread 1 tsp Dijonnaise sauce over one side of each tortilla. Spread meat mixture evenly over sauce. Sprinkle cheese over top of meat mixture. Fold tortillas in half to enclose filling.

Reheat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Transfer to a plate. Reduce heat to medium and repeat with remaining quesadillas.

Divide quesadillas and potato wedges between plates. Serve with any remaining Dijonnaise sauce for dipping.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.