Dice the sweet onion, jalapeno, and red chili pepper into small, even pieces. Remove the chorizo from its casing and crumble it up.

Decide on your spice level: leave seeds for hot, remove for mild.

Preheat a large skillet over medium heat and drizzle with oil. Add the diced onion, jalapeno, and red chili pepper. Cook for 2–3 minutes until softened.

Add the crumbled chorizo to the pan and break it into small pieces as it cooks. Season with chili powder, cumin, and salt halfway through cooking. Cook until the chorizo is fully cooked and no pink remains, about 8–10 minutes.

Preheat a clean skillet over medium to medium-low heat. Lightly grease the pan.

Lay one tortilla flat in the pan, spread 2–3 oz of cheese evenly, add half the chorizo filling, and top with another 1 oz of cheese.

Press the second tortilla on top and cook for 3–4 minutes until golden brown and cheese begins to melt.

Carefully flip the quesadilla and cook the other side for another 2–3 minutes until golden and crispy.

Slide the quesadilla onto a cutting board and let it rest for 4–5 minutes before cutting into wedges.