Egg, Potato and Chorizo-Spiced Turkey Quesadillas

Steps

1. Make the salsa first: heat a large dry skillet over high heat and char the red bell pepper and jalapeño, skin side down, pressing flat, 6 to 8 minutes until blackened in spots. Cool slightly, then chop finely.
2. In a bowl, stir the chopped peppers with half the red onion, the cilantro, the lime juice and one third of the salt. Set the salsa aside.
3. In the same skillet over medium heat, warm half the canola oil. Add the potato and cook, covered, stirring now and then, 10 to 12 minutes until tender and browned.
4. Push the potato aside, add the ground turkey, the remaining half of the red onion and the garlic. Season with the paprika, cumin, oregano, black pepper and another third of the salt. Cook, breaking up the turkey, until no pink remains and it reaches 165°F (74°C). Transfer the filling to a bowl.
5. Whisk the eggs with the remaining third of the salt. Lower the heat to medium-low, pour the eggs into the skillet and stir gently until softly set and cooked to 160°F (71°C). Fold the eggs into the turkey filling. Wipe out the skillet.
6. Lay out the flour tortillas. Over half of each, sprinkle a share of the cheddar and spoon on a share of the egg filling; fold closed.
7. Brush the skillet with a quarter of the remaining canola oil and cook two quesadillas at a time over medium heat, 2 to 3 minutes per side, until golden and the cheese melts. Repeat with the rest, using a quarter of the remaining oil for each batch.
8. Cut into wedges and serve with the roasted pepper salsa.