Prepare your ingredients: dice one medium onion, chop 1.5 bell peppers, shred 13 ounces of cheese, and preheat the oven to 200°F.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent. Add 1 pound of ground turkey and cook until browned, about 5 minutes. Stir in chopped bell peppers, black beans, and corn, cooking for another 5-7 minutes.

Mix in 2 tablespoons of taco seasoning, 2 teaspoons of ground chipotle chili, and 0.5 teaspoons of ground cumin. Then stir in 3 tablespoons of tomato paste and 1/4 cup of chicken broth, simmer for 1-2 minutes.

Assemble the quesadillas: take a tortilla, layer with cheese, 3-4 tablespoons of filling, and cheese again. Fold over and repeat with remaining tortillas.

In the same skillet, heat 4 tablespoons of vegetable oil over medium-low heat. Fry 2-3 quesadillas at a time for about 2 minutes on each side until golden brown and cheese is melted. Keep warm in the preheated oven.

Cut each quesadilla in half and serve on a platter with salsa.