Tortillas filled with crispy chorizo, spinach, corn, peppers, spring onions, and gooey cheese to make these fresh and easy quesadillas for a quick dinner or a delicious lunch! You will find forest-raised and organic-fed chorizo at the market this week, along with bell peppers, tomatoes, and jalapenos (if you like to add a little extra heat).
- 1 tablespoon olive oil
- 8 ounces chorizo
- 1 medium bell pepper, diced
- 6 spring onions, diced
- 8 ounces corn (canned or cut off cob after cooking)
- 1 tsp ground pepper
- 3 cups fresh spinach
- 8 ounces shredded Mexican cheese blend
- 1 tomato (seeds removed and diced)
- Juice of 1 lime
- 8 flour tortillas (about 7 inches in diameter)
- 1 tablespoon butter
- Salsa, for serving
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, spring onions, and corn, seasoning with the black pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
In a separate bowl, toss to combine the shredded cheese, diced tomatoes, and lime juice. Lay out four of the tortillas and sprinkle with half of the cheese mixture. Divide the chorizo mixture among them, then sprinkle with the remaining cheese mixture. Top with the remaining tortillas.
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.