Trim and thinly slice scallion, separating whites from greens. Medium dice green bell pepper into pieces, about ½ inch each.

Place Monterey Jack cheese and sharp cheddar cheese in a medium bowl. Stir to combine. In a small bowl, place sour cream, scallion greens, and hot sauce. Stir to combine and season with salt and pepper to taste.

Heat 1 teaspoon cooking oil in a large sauté pan over medium heat. Add bell pepper to hot pan. Cook for 3-4 minutes, or until slightly tender, stirring occasionally. Add scallion whites and cook 1-2 minutes, or until lightly browned. Season with ¼ teaspoon salt and a pinch of pepper.

Add ground turkey to the pan with the bell pepper. Season with ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until fully cooked, breaking up the turkey into pieces. Add tomato paste, about half the fajita spice blend (all for 4 servings), chicken stock concentrate, and about 2 tablespoons water (4 tablespoons for 4 servings). Simmer for 2-3 minutes, or until sauce has thickened slightly, stirring occasionally.

Place flour tortillas on a clean work surface. Evenly sprinkle one half of each tortilla with half of the cheese blend. Top with the turkey and veggie filling. Sprinkle with remaining cheese blend. Fold tortillas in half to create quesadillas.

Heat 1 teaspoon cooking oil in a second large sauté pan over medium heat. Add quesadillas. Cook 3-5 minutes on each side, or until cheese melts and tortillas are evenly browned. Transfer quesadillas to a cutting board.

Cut quesadillas into three wedges each. Divide Southwest turkey and pepper quesadillas between plates. Drizzle scallion crema over top. Enjoy!