Melt bacon grease (or heat olive oil) in a large pan over medium heat. Add ground turkey and cook for 5 minutes, stirring occasionally and using a spoon to break the turkey into smaller pieces.
Add the minced garlic, ground sage, hot Hungarian paprika, and onion powder. Stir and cook for another 2-3 minutes, stirring frequently, until the turkey is cooked through.
Remove pan from heat. Taste and add a few dashes of salt and pepper until you’re satisfied with the seasoning.
Lay a tortilla on a cutting board and sprinkle half with ½ cup shredded cheese. Top with a quarter of the cooked ground turkey. Finish by sprinkling with another ½cup shredded cheese.
Fold the naked half of the tortilla over the top of the side with fillings. Repeat the step above with the remaining quesadillas.
Heat a large pan or griddle to medium heat. When warmed up, spritz the surface with cooking spray.
Add quesadillas and cook for 5-7 minutes on each side, or until crisp and toasty looking (you may need to cook one at a time, depending on the size of your cooking surface).
Remove from heat and cut into four slices. Serve with Mustard Crema.