Quesadilla with minced meat and spinach

Ingredients:

• 1 tbsp. l. olive oil
• 220 g raw Mexican chorizo ​​sausage
• 1 medium red bell pepper, cut into 1cm pieces.
• 3 cups fresh spinach
• 8 wheat tortillas (about 18 cm in diameter)
• 220 g of grated Mexican cheese mix
• 1 tbsp. butter
• Salsa, for serving

Preparation:

1. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chorizo ​​and cook, stirring, until 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 stir until wilted. Let cool slightly.
2. Place 4 tortillas on a work surface and sprinkle with half the cheese (about 1/4 cup per tortilla). Spread the meat mixture evenly, then sprinkle with the remaining cheese. Top with the remaining tortillas.
3. Wipe out the skillet and melt the butter over medium-high heat. Carefully transfer 2 quesadillas to the skillet and cook, turning once, until golden brown, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 wedges and serve with salsa.