Wash and dry the fresh produce.

Quarter the tomatoes and transfer to a medium bowl (that will hold the salsa).

Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa bowl.

Heat a nonstick skillet over medium heat.

Trim off and discard the ends of the onions and remove the outer layer; small dice the onions (cut into ¼-inch pieces). Add ½ of the onions to the salsa bowl and leave the rest on the cutting board.

Once the skillet is hot, add coconut oil to the skillet and swirl to coat the bottom.

Add the remaining diced onion to the skillet; cook, stirring frequently, until softened, 3 to 5 minutes.

Juice the limes and add to the salsa bowl.

Season the salsa with salt and pepper; mix together and set aside.

Add the ground beef to the skillet and season with chili powder, cumin, salt, and pepper. Cook, breaking apart with a spoon, until the beef is browned and crumbly, 3 to 4 minutes. Once done, transfer the mixture to a bowl.

While the beef cooks, coarsely grate 3 cups of cheddar.

Once the beef mixture has been transferred, remove any leftover bits from the skillet.

Place the tortillas on a flat surface. Layer one half of each tortilla with cheese, followed by some of the beef mixture, followed by more cheese. Fold tortillas over to close.

Place 2 of the quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and the cheese is melted, 2-4 minutes per side. Once done, transfer the quesadillas to a cutting board. Repeat with the remaining quesadillas.

Cut each quesadilla into 4 wedges.

To serve, divide the quesadillas between plates and serve with the pico de gallo and Greek yogurt. Enjoy!