Dice the onion into 1/2-inch pieces and slice the green pepper into similar-sized pieces for even cooking. Cut the pork chops into bite-sized cubes and slice the turkey sausages into rounds. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops first and sear for 2-3 minutes until they develop some color, then add the turkey sausages and cook for another 2-3 minutes. Remove the meat to a plate and set aside—this step builds deep flavor through browning rather than just warming everything together at the end.

In the same skillet with the remaining oil, add the diced onion and green pepper over medium heat. Cook for 4-5 minutes, stirring occasionally, until they start to soften and develop some color at the edges. Sprinkle in the 2 teaspoons of smoked paprika and the Mexican seasoning, stirring well to coat the vegetables and bloom the spices for about 30 seconds. Return the cooked pork and sausage from Step 1 to the skillet, stir everything together, and let it warm through for 1-2 minutes. Taste and adjust seasoning with salt and pepper as needed. This creates a cohesive, flavorful filling rather than having separate components.

Lay one flour tortilla flat on a cutting board. Sprinkle half of the cheddar cheese (about 1/4 cup) onto one half of the tortilla. Spoon half of the meat and vegetable filling from Step 2 over the cheese, then top with another 1/4 cup of cheddar. Fold the tortilla in half to enclose the filling. Repeat with the second tortilla and remaining filling and cheese. I like to keep the filling slightly off-center toward the fold so it stays contained when you flip.

Wipe out the skillet or use a clean one and heat it over medium heat. Brush both sides of each folded quesadilla lightly with the 1 1/2 tablespoons of olive oil. Place them in the hot pan and cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes until equally golden. The cheese inside should be melted and the tortilla should have a nice crispy texture. Transfer to a cutting board.

Cut each quesadilla into 4 wedges on the cutting board. Arrange on plates and serve immediately while still warm. Offer salsa, sour cream, sliced avocado, and fresh cilantro on the side so each person can customize their plate to their preference.