• In a shallow microwave-safe bowl, combine the turkey with the fajita seasoning, tossing to coat. Cover the bowl, leaving one side open a bit. Microwave until heated through, around 2 minutes.

Using a quesadilla maker

• Preheat the quesadilla maker until the light goes on (or off, depending on the model). Spritz the plate of the quesadilla maker with cooking spray or use a tiny bit of olive oil on a paper towel to grease it. Place one tortilla on the plate then top with 2 tablespoons of cheese, 4 oz of the chicken mixture, and a sprinkle of tomatoes, avocado, black olives, beans, and corn. End with another 2 tablespoons of cheese and close the lid of the quesadilla maker. Cook until the cheese is completely melted and the tortilla is crispy.
• Cut in quarters to make 4 wedges, and serve with a dollop of sour cream. Repeat with the other tortillas.

Using a skillet on the stovetop

• Heat a bit of olive oil in small sauté pan over medium heat. Place one tortilla in the pan. Sprinkle 2 tablespoons of cheese over the first tortilla, and heat until the cheese is melted and the tortilla is brown. Remove from the pan and set aside.
• Place a second tortilla in the pan. Sprinkle with another 2 tablespoons of cheese, then 4 oz of the chicken, and a sprinkle of tomatoes, avocado, black olives, beans, and corn. Top with the second tortilla, cheese side down. Heat the whole thing for a minute or two, until the cheese is melted and the tortilla is browned.
• Cut in quarters to make 4 wedges, and serve with a dollop of sour cream. Repeat with the other tortillas.