Combine ground beef with ground red pepper, cumin, chili powder, Mexican oregano, and adobo seasoning (or salt).

Divide the mixture into four equal portions and form into thin, flat, and round burger patties.

Heat olive oil in a skillet over medium-high heat.

Fry each patty for 5-10 minutes per side, until cooked to desired doneness. Alternatively, grill or broil the patties.

Set patties aside and keep warm.

Wipe down the skillet and return to heat.

Brush one side of each tortilla with olive oil.

Place a tortilla, oiled-side down, onto the hot skillet.

Sprinkle 3 tablespoons of shredded chihuahua cheese on the tortilla, leaving space near the edges.

Top with 2 tablespoons of well-drained pico de gallo.

Place a burger patty on top of the pico de gallo.

Sprinkle 1 tablespoon of chopped pickled jalapenos on the patty.

Top with another 3 tablespoons of shredded chihuahua cheese.

Place another tortilla on top, oiled-side facing up.

Cook until the bottom tortilla is browned and the cheese is fully melted, about 1-2 minutes.

Flip the quesadilla and cook for another 1-2 minutes until the other side is browned.

Repeat steps for the remaining quesadillas.

Cut each quesadilla in half and serve immediately with sour cream.

Serve alongside rice and beans for a complete meal.