Trim and thinly slice scallion, separating whites from greens. Medium dice 1 whole green bell pepper (or 2 whole green bell peppers for 4 servings) into pieces, about ½ inch each.

Place 2 oz Monterey Jack cheese and 1 oz sharp cheddar cheese (double both for 4 servings) in a medium bowl. Stir to combine. Place 2 oz sour cream (4 oz for 4 servings), scallion greens, and hot sauce (to taste) in a small bowl. 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 diced bell pepper and cook 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 10 oz ground turkey (20 oz for 4 servings) to pan with bell pepper. Season with ¼ teaspoon salt and a pinch of pepper. Cook 4-5 minutes, or until fully cooked, breaking up turkey into pieces. Add ½ oz tomato paste (1 oz for 4 servings), about half the fajita spice blend (all for 4 servings), chicken stock concentrate (1 for 2 servings, 2 for 4), and about 2 tablespoons water (4 tablespoons for 4). Simmer 2-3 minutes, or until sauce has thickened slightly, stirring occasionally.

Place 2 flour tortillas (4 for 4 servings) on a clean work surface. Evenly sprinkle one half of each tortilla with half of the cheese blend. Top with 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!