Preheat the oven to 425 degrees F.
If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
Once cauliflower is out of the oven, turn oven to 350 degrees F.
Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.