Using a large skillet, add olive oil and place over medium heat. Once hot, add garlic, onions and jalapeno; sauté for 5-6 minutes, stirring often, or until onions begin to soften.

Add ground beef, rosemary, paprika, salt and pepper. Cook, stirring occasionally, for 4-5 minutes, or until beef is no longer pink. Remove skillet from stove and stir in cooked bacon.

Brush one side of each tortilla with melted butter. Using a large skillet or griddle, place tortillas buttered-side down. (Note: Quesadillas will need to be cooked in multiple rounds. Keep finished quesadillas in a warm 250°F oven until all quesadillas have been cooked.)

Using a small bowl, combine the cheddar and Monterey Jack cheeses. Spread ~¼ of the mixture onto each tortilla.

Spread ~¼ of the beef mixture onto half of each tortilla; fold tortilla into a half-moon. Cook over low heat, turning once, until tortilla is golden brown.

Using a small bowl, add diced tomatoes, onions, pickles and salt; stir until well combined.

Once all quesadillas have been cooked, cut into wedges. Top with sour cream and a spoonful of tomato mixture.