• Heat a large non-stick pan over medium-high heat.
• While the pan heats, thinly slice green onion keeping white and green parts separate.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** 
• Add corn and green onion whites. Sprinkle Mexican Seasoning over pan, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

• While chorizo cooks, brush 1 tbsp (2 tbsp) oil on to one side of tortillas.
• Arrange tortillas, oiled-sides down, on a parchment-lined baking sheet. (NOTE: For 4 ppl, divide tortillas between 2 parchment-lined baking sheets.)
• Sprinkle half the cheese evenly over one side of each tortilla.

• Top cheese with chorizo filling.
• Sprinkle remaining cheese over filling.
• Fold tortillas in half, gently pressing down, to enclose filling.
• Bake quesadillas in the bottom of the oven, flipping halfway through, until cheese melts and quesadillas are golden, 2-3 min per side. (NOTE: For 4 ppl, bake in the bottom and middle of the oven, rotating sheets after flipping.)

• Meanwhile, cut tomato into 1/4-inch pieces.
• Zest, then juice half the lime (whole lime for 4 ppl).
• Add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions to a small bowl. Season with salt and pepper, to taste, then stir to combine.

• Add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water to another small bowl. Season with salt, pepper and a pinch of sugar, to taste, then stir to combine.
• Divide quesadillas between plates.
• Spoon pico de gallo over quesadillas. Drizzle lime crema over top.

If you've opted to get chorizo, reduce oil to 1/2 tbsp (1 tbsp), then add chorizo to the pan. Cook chorizo in the same way the recipe instructs you to cook the turkey.** Remove and discard excess fat, if desired.