Before starting, preheat the oven to 450°F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime wedges. Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Break chorizo into smaller pieces. Add half the peppers. Cook, stirring occasionally, until peppers are tender-crisp and no pink remains in chorizo, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning and 2 tbsp water (dbl for 4 ppl), then stir to combine. Remove from heat, then stir in half the cheese.

Arrange 2 tortillas (4 tortillas for 4 ppl) on a parchment-lined baking sheet. Top each tortilla with 1/2 cup chorizo mixture, then spread into an even layer. Top with another tortilla and 1/2 cup chorizo mixture, then spread into an even layer. Top each stack with a third tortilla. Sprinkle remaining cheese over top. Bake in the middle of the oven until cheese melts and tortillas are heated through, 5-7 min.

Meanwhile, add sour cream, lime zest, half the cilantro and 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir until smooth. (TIP: Squeeze a lime wedge into crema, if desired!)

Add lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, remaining peppers and remaining cilantro, then toss to combine.

Quarter tortilla stacks. Divide tortilla stacks and salad between plates. Dollop lime crema and salsa over tortilla stacks. Squeeze a lime wedge over top, if desired.