1. Heat a skillet over medium heat and cook the lean ground beef with the diced onion until the beef is browned and the onion is soft. Drain any excess liquid.

2. Stir in the mustard, ketchup, garlic powder, paprika, salt, and black pepper. Cook for 1 more minute.

3. Remove the skillet from the heat and mix in the diced pickles and diced tomatoes.

4. Lay out the tortillas and add a light layer of cheese to one half of each tortilla.

5. Spoon the beef mixture evenly over the cheese, then top with the remaining cheese. Fold each tortilla in half.

6. Lightly coat a clean skillet with cooking spray and cook each quesadilla for 2 to 3 minutes per side until golden brown and crisp.

7. Let rest for 1 minute, slice into wedges, garnish with chopped parsley, and serve warm.