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.

Place tortillas on a clean work surface. Evenly spread cheese on one half of each tortilla, then evenly top with filling. Fold tortilla over filling, pressing gently to adhere.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

Place quesadillas in hot pan. Working in batches if necessary, 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.

Carefully remove from oven.

Plate dish as pictured on front of card, cutting quesadillas into triangles, if desired, and topping with crema. Garnish with green portions of green onions and serve bean salsa on the side for dipping. Bon appétit!