1 tbsp. vegetable oil
4 slices meaty bacon, finely chopped
1 small onion, finely chopped
1 large jalapeño chile, finely chopped
3 cloves garlic, finely chopped
1 lb. ground turkey
Salt and pepper
1 tbsp. (about a palmful) chili powder (I like Gebhardt)
1 ½ tsp. (about 1/2 palmful) ground coriander
1 ½ tsp. (about 1/2 palmful) ground cumin
1 tsp. (about 1/3 palmful) dried oregano (preferably Mexican)
1 ½ cups grated pepper Jack
1 ½ cups grated yellow cheddar
1 cup Mexican crema or sour cream
4 large flour tortillas (11 to 12 inches) or 6 medium flour tortillas (8 to 10 inches)
1 avocado, thinly sliced
1 large heirloom tomato or beefsteak tomato, seeded and chopped
Pickled jalapeño slices, fresh cilantro leaves, and lime wedges, for serving
In a large cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the bacon. Cook, stirring often, until the fat begins to render, 2 to 3 minutes. Add the onion, chile, and garlic. Cook, stirring often, until the onion softens, 2 to 3 minutes. Add the turkey; season with salt and pepper. Cook, stirring occasionally and breaking up the meat with a spoon, until the turkey is browned, about 5 minutes. Season with the chili powder, coriander, cumin, and dried oregano. Add 1/2 cup water. Cook, stirring often, until the water is absorbed, 5 to 7 minutes. Reduce heat to low.
In a medium bowl, mix both cheeses with the crema.
Heat a large nonstick skillet or griddle over medium to medium-high. Spray 1 tortilla lightly with cooking spray and add to the skillet. Cook the tortilla until blistered in spots, about 1 minute. Flip the tortilla over. Top half of the tortilla with a quarter of the turkey filling, a few slices of avocado, some chopped tomato, and a quarter of the cheeses. Fold the tortilla over the fillings and cook, turning a few times, until the cheeses melt, about 2 minutes. Repeat with the remaining tortillas and fillings.
Cut the quesadillas into wedges. Top with pickled jalapeño slices and cilantro. Serve with lime wedges.