Make the salsa: Add all ingredients (except the tortilla chips) to a blender and pulse until mixed well. Season with salt and pepper to taste. Set aside.

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

Add sliced onion and green bell pepper. Sauté until softened.

Add the chorizo sausage to the pan. Break it up into smaller pieces and cook until browned and cooked through. Remove from heat.

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

Spoon the cooked chorizo mixture over the cheese.

Fold the tortilla in half to cover the filling, creating a half-moon shape.

Heat a nonstick pan over medium heat.

Cook until the bottom is golden brown, then carefully flip and cook the other side until golden brown and the cheese is melted.

Cut the quesadillas into wedges.

Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.

Enjoy your chorizo quesadilla with sour cream optional, chips and salsa, and margarita mocktail.