Veggie and Chorizo Quesadillas

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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1 tablespoon olive oil

8 ounces Mexican chorizo 

1 medium red bell pepper, cut into 1/2-inch pieces 

3 cups fresh spinach 

8 flour tortillas (about 7 inches in diameter) 

8 ounces shredded Mexican cheese blend 

1 tablespoon butter 

Salsa, for serving 


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
  2. Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas.
  3. Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.