Preheat oven to 375°F (190°C).

Remove white tendon from turkey fillets and chop finely. Chopped turkey should resemble ground turkey.

In a medium skillet over high heat, add oil, turkey and chorizo, breaking meat up with a wooden spoon. Cook for about 6 to 8 minutes. Transfer mixture to a medium bowl. Set aside.

In the same skillet, add tomatoes and cook 4 to 6 minutes. Mix in paprika, cream cheese, ½ cup Monterey Jack cheese and stock until smooth. Fold in cooked turkey mixture and green onions.

Transfer mixture to 4-cup baking dish. Sprinkle with remaining cheese.

Bake until bubbly, about 20 to 25 minutes.

Serve dip with an assortment of veggies or tortilla chips.