Place a large non-stick pan over medium-high heat.

Add 2 tsp. olive oil, pepper and onion mix, and a pinch of salt to hot pan. Stir occasionally until slightly tender, 5-7 minutes.

If pan becomes dry, add 1-2 Tbsp. water, as needed.

Remove from burner. Transfer vegetables to a mixing bowl.

While filling cooks, continue recipe.

Place another large non-stick pan over medium-high heat. Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain any excess liquid, then stir in steak seasoning, half the potato spice seasoning (reserve remaining for sauce), and 1/4 tsp. salt.

Remove from burner. Transfer beef to bowl with vegetables and stir to combine. Wipe pan clean and reserve.

Place tortillas on a clean work surface. Divide mozzarella evenly among tortillas, then top with filling

Fold tortilla over filling and press gently to adhere. Repeat with remaining tortillas.

Return pan used to cook beef to medium-low heat and add 1 tsp. olive oil. Working in batches, if necessary, place quesadillas in hot pan. Cook until golden brown, 1-2 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary.

Remove from burner.

While quesadillas cook, continue recipe.

In a microwave-safe bowl, combine cream base, white cheddar, 1 Tbsp. water, and remaining potato spice seasoning. Microwave uncovered, 60 seconds.

Remove from microwave. Stir until cheese is melted and sauce is smooth. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, cutting quesadilla into triangles, if desired, and serving sauce on the side for dipping. Bon appétit!