Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet.Season with half the BBQ seasoning, salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Peel, then mince or grate garlic.Cut tomato into 1/4 -inch pieces.Add mayo, whole grain mustard, honey and garlic (NOTE: Reference garlic guide.) to a small bowl. Season with salt and pepper, then stir to combine (TIP: This is your sauce).

Heat a large non-stick pan over medium-high heat (high heat for 4 ppl).When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**Add beef broth concentrate, remaining BBQ seasoning, remaining garlic and 1 tbsp water (dbl for 4 ppl).Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.Transfer meat mixture to a medium bowl and carefully wipe the pan clean.

Add tomatoes to meat mixture, then stir to combine.Arrange tortillas on a clean surface. Spread 1 tsp sauce over one side of each tortilla. Spread meat mixture evenly over sauce.Sprinkle cheese over top of meat mixture.Fold tortillas in half to enclose filling.

Heat the same pan (from step 3) over medium-high. When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side. Reduce heat to medium and repeat with remaining quesadillas.

Divide quesadillas and potato wedges between plates.Serve with any remaining sauce for dipping.