Make the salsa by combining all salsa ingredients—except the tortilla chips—in a blender. Pulse until well mixed, then season with salt and pepper to taste. Set aside.

Heat half the olive oil in a sauté pan over medium heat.

Add the sliced onion and green bell pepper to the pan. Sauté until softened, about 5 minutes.

Add the ground chorizo sausage, breaking it into small pieces. Cook until browned and fully cooked to an internal temperature of 165°F (74°C), about 8-10 minutes. Remove from heat.

Sprinkle the shredded Mexican cheese blend evenly over one half of each tortilla wrap.

Spoon the cooked chorizo mixture over the cheese layer.

Fold each tortilla in half to create a half-moon shape, covering the filling.

Heat the remaining olive oil in a nonstick pan over medium heat.

Place the folded quesadillas in the pan and cook until the bottom side is golden brown, approximately 3-4 minutes. Carefully flip and cook the other side until golden brown and the cheese is melted.

Cut the quesadillas into wedges. Serve with sour cream if desired.

To prepare the margarita mocktail, combine the honey, water, orange juice, and lime juice in a pitcher or shaker. Stir or shake well until the honey is fully dissolved. Adjust lime juice to taste. Serve over ice with lime wedges as garnish if using.

Serve the chorizo quesadilla alongside tortilla chips and salsa with a refreshing virgin margarita. Enjoy!