• Before starting, wash and dry all produce. 
• Core, then cut pepper into 1/4-inch pieces. 
• Cut tomatoes into 1/4-inch pieces.
• Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges. 
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Peel, then mince or grate garlic.
• Roughly chop cilantro.

• To a medium bowl, add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. 
• To a small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine. 

• Heat a large non-stick pan over medium-high. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Break up turkey into smaller pieces.
• Add remaining onions and remaining peppers. Cook for 4-5 min, stirring occasionally, until no pink remains in turkey.** 
• Carefully drain and discard excess fat. 
• Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water.
• Cook for 1-2 min, stirring often, until turkey and veggies are coated. 

• Remove the pan from heat, then transfer turkey mixture to a large bowl.
• Add cheese. Season with salt and pepper, then stir to combine.
• Carefully wipe the pan clean.

• Arrange tortillas on a clean surface.
• Spread turkey filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
• Reheat the same pan (from step 3) over medium-high.
• When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden.
• Transfer quesadillas to a plate.
• Reduce heat to medium and repeat with remaining quesadillas.

• Cut quesadillas into wedges, then divide between plates.
• Serve tomato-bell pepper salsa and lime crema alongside.
• Sprinkle quesadillas with remaining cilantro.
• Squeeze a lime wedge over top, if you like.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook chicken.**