• 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 beef or 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 beef or turkey here. Once green pepper and beans are done, transfer to bowl with cooked beef or turkey and stir filling 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.