Make the spinach tortillas: Wash a bunch of spinach and blend it with a small amount of water. In a bowl, combine masa harina with the blended spinach, add a little warm water and a pinch of salt to form a dough. Use a tortilla press to shape the tortillas.

Once the tortillas are ready, prepare the quesadilla filling. Finely dice the tomato, onion, and bell pepper. Sauté them in a little oil (I used cooking spray). Once softened, add the shredded chicken, season with salt and ground black pepper to taste, and finally add Chihuahua cheese.

For the salsa, cook the guajillo pepper, poblano pepper, and 1 tomato in boiling water. Once cooked, blend them with 1 garlic clove and half an onion. Pour the mixture into a skillet, sauté, and season with salt and oregano leaves to taste.

To finish, fill the tortillas with the prepared chicken mixture.