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To make the tomato salsa, combine the ingredients in a small bowl and set aside.
To make the avocado dip, add all the ingredients, except the water, to a food processor. Blend until smooth for 1–2 minutes. Add 1 tablespoon of water at a time, blending after each addition, until you reach your desired consistency. Set aside.
Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2 minutes.
Add the beef and cook for 3–4 minutes until browned. Add the capsicum and cook for a further 2 minutes.
Add the remaining ingredients and cook over medium heat for 2 minutes or until most of the liquid has evaporated. Set aside to cool slightly.
To assemble the quesadillas, one by one, heat the tortillas in a large, heavy-based frying pan over medium–high heat for 30 seconds. Flip the tortilla and spoon one-quarter of the filling onto one half of the tortilla. Top it with one-quarter of the cheese. Fold the empty side of the tortilla over to enclose the filling. Use your spatula to quickly flip the tortilla over. Cook for 30 seconds or until crispy. Repeat with the remaining tortillas.
Allow to cool slightly. Stuff with the tomato salsa, cut into thirds and serve with the avocado dip on the side.