Cook the chorizo in a large skillet over medium-high heat before pushing to one side and adding the potatoes and pepper. Cook until soft, about 4-5 minutes, and transfer to a plate. Set aside.

Reduce the heat to medium and cook the egg whites. Once cooked, turn off the heat and add the chorizo and veggies back to the skillet or to a large bowl where you can mix everything together.

Use the same skillet or a large griddle to make the quesadillas. Place the tortillas in the skillet over medium-low heat and top each with 1 oz of shredded cheese. Add around 3.5 oz of filling to one side of the tortilla and fold closed.

Continue grilling until the tortilla is golden brown and the cheese is fully melted. You can use cooking spray or oil to get extra golden brown quesadillas.