Heat a large nonstick skillet with EVOO over medium-high heat. Add the chorizo, sage, thyme, salt and freshly ground black pepper. Cook until the chorizo is brown and slightly crispy. Add the turkey, deglaze the pan with the white wine and continue to cook until all the liquid cooks out and the turkey is heated through.
Remove to a bowl and reserve.
Return the skillet to medium-high heat with a drizzle of EVOO. Add a tortilla to the pan and blister on one side.
Flip it over and cover half evenly with cheese.
Add some of the turkey and onion mixture on top of the cheese.