Drain beans.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine sour cream, half the ranch seasoning (reserve remaining for filling), and 1 Tbsp. water. Set aside.

In another mixing bowl, combine beans and salsa (to taste). Set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon and white portions of green onions to hot pan. Stir occasionally until bacon crisps, 1-2 minutes.

Stir in ground turkey, garlic salt, and remaining ranch seasoning. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Place one tortilla in hot pan. Top one half of tortilla with 1/4 the cheese and 1/4 the filling (reserve remaining of both for remaining tortillas). Fold tortilla over filling and press gently to adhere. Cook until lightly browned, 2-3 minutes per side.

Transfer to a plate. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Remove from burner.

Transfer quesadillas to prepared baking sheet and spread into an even layer. Broil under hot broiler until cheese melts, 2-3 minutes.

Don't text and broil! Keep an eye on oven as quesadillas may burn easily under broiler.

Plate dish as pictured on front of card, cutting quesadillas into smaller slices, if desired, topping with crema, and garnishing with green portions of green onions. Serve salsa on the side for dipping. Bon appétit!