Chop the bell peppers and onion into bite-sized pieces.

Heat the olive oil in a skillet over medium heat.

Add the ground turkey along with cumin, chili powder, salt, and pepper. Cook until browned for about 5–7 minutes.

Stir in the chopped bell peppers and onions. Sauté for an additional 3–4 minutes until the vegetables are softened.

Layer the ingredients on the tortillas, adding cheese, turkey-veggie mixture, and more cheese before folding.

Cook each quesadilla in the skillet for about 3 minutes per side until golden brown and crispy.

Slice the quesadillas into wedges and serve with sour cream and salsa.