Remove the chorizo from its casing and cook the meat with a little chopped onion, some black pepper, and a bit of garlic salt over low heat until the chorizo is well browned.

Clean and finely chop the vegetables, then add them to the meat and sauté until everything is well cooked. Drain off any excess oil so the mixture is dry, then transfer to a plate to cool. Knead the cheese until soft.

Fill each tortilla with the meat mixture and cheese, then fold them into half-moons. Fry on both sides until golden. (Be careful not to let the cheese spill into the oil, as it can splatter and cause burns.)

Serve hot. If you like, add a ranch-style sauce or mushroom sauce (my guests don’t like it that way, so I didn’t serve it like that). Enjoy!