Prepare the special sauce. In a small mixing bowl, whisk together the mayonnaise, ketchup, minced dill pickles, diced white onion, and pickle juice until smooth and fully combined.

Cover the sauce and refrigerate until ready to serve.

Place a large skillet over medium-high heat. Add the lean ground beef and cook until browned, breaking it into small crumbles as it cooks.

Drain any excess grease from the skillet.

Add the Worcestershire sauce, salt, black pepper, garlic powder, and onion powder to the cooked beef.

Stir until the beef is evenly seasoned, then remove the skillet from the heat.

Heat a clean griddle or large skillet over medium heat. Lightly coat the surface with cooking spray.

Place one flour tortilla on the heated surface.

Sprinkle a generous layer of shredded cheddar cheese over the tortilla.

Add half of the seasoned ground beef, half of the diced white onion, and half of the sliced dill pickles.

Add an additional layer of shredded cheddar cheese over the filling.

Place a second tortilla on top to enclose the filling.

Cook for 2 to 3 minutes, or until the bottom tortilla is golden brown and crisp.

Carefully flip the quesadilla and cook the second side for an additional 2 to 3 minutes, or until golden brown and the cheese is fully melted.

Transfer the cooked quesadilla to a cutting board and allow it to rest for 5 minutes before slicing.

Repeat the process with the remaining tortillas and filling.

Alternatively, place the filling on one half of each tortilla and fold the tortilla over to form half-moon quesadillas. Cook each side until golden brown and the cheese has melted.

Slice the quesadillas into wedges.

Serve warm with the prepared special sauce on the side for dipping.