Quesadillas are an easy weeknight dinner.  By adding chorizo to these quesadillas, it added a little spice when mixed with bell peppers, onions, and spinach it cut down on the fat/grease from the chorizo.  I used pepper jack cheese, but you can use a milder cheese if you want to cut down on the spice level.

Ingredients:

1 pound ground chorizo

1 bell pepper diced

½ sweet onion diced

3 cups baby spinach

Sliced or shredded pepper jack cheese

Whole wheat tortillas

Optional toppings: salsa, avocado, plain nonfat Greek yogurt

Directions:

1. Preheat the oven to 350 degrees.  Line a baking sheet with aluminum foil.
2. Spray a nonstick pan with olive oil spray.  Break up the chorizo and cook over medium until done. Drain fat.
3. Add bell peppers and onion to the chorizo and cook for 5-10 minutes until softened.
4. Add baby spinach and stir in until it wilts.
5. Sprinkle cheese in a layer over 2-4 tortillas.
6. Top the cheese with the veggie and chorizo mixture.
7. Add a little more cheese.  Then top with another tortilla.
8. Spray tortillas with a butter or olive oil spray.
9. Bake for 10-15 minutes until tortillas are crispy.
10. Serve with salsa, sliced avocado, or plain nonfat Greek yogurt.