Wash and dry produce.

Quarter lime. Core, deseed, and dice green pepper. Drain and rinse beans.

In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add turkey*; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.

Melt 1 TBSP butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes.

Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes.

Turn off heat. Transfer to a medium bowl. Wash out pan.

Use pan used for turkey here. Once green pepper and beans are done, transfer to bowl with turkey and stir to combine.

Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. 

Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. 

Cut quesadillas into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve.