Brown the minced meat and season with salt and pepper.
Spread red pesto and the ground meat on four tortillas. Sprinkle with grated cheese and arugula. Place another tortilla on top as a lid. Press firmly together.
Toast the quesadillas one at a time in a dry pan over medium heat, for a few minutes on each side, until the cheese has melted and the shell is crispy. Keep warm under aluminum foil.
Cut the quesadillas into four pieces right after cooking. Serve immediately, for example with a salad.
