adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Black Eyed Pea Salsa with Cheese Quesadillas
Black Eyed Pea Salsa with Cheese Quesadillas
0 Likes
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Spicy Black-eyed Pea Salsa paired with cheesy quesadillas.
Ingredients:
  • Black-eyed Pea Salsa
  • About 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained)
  • 1/2 to 2/3 cups chopped, cooked, mild green chiles (2 large poblanos or 3 Anaheims, roasted, seeded, and chopped) AND/OR 1/4 cup chopped pickled jalapeños (to taste)
  • 1/2 to 2/3 cups chopped roasted red bell pepper (can use jarred marinated or roast fresh red bell peppers by charring over a gas flame or under a broiler, placing in a covered bowl for a few minutes, wiping off the char, seeding, and chopping)
  • 6 to 8 green onions, thinly sliced including at least half the greens, about 1/2 to 2/3 cup total
  • 1 bunch cilantro, chopped, tender stems included (about a cup)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano, crumbled
  • Large pinch ground cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Quesadillas
  • 1 dozen flour tortillas
  • 8 ounces Monterey jack cheese, sliced or grated
Instructions:
  • Prepare the salsa by combining the cooked black eyed peas, chiles, red bell peppers, most of the chopped onions and cilantro, olive oil, red wine vinegar, crumbled dried oregano, cumin, salt, and pepper in a large bowl. Allow the flavors to marinate while you make the quesadillas, reserving some onions and cilantro for garnish.
  • Heat a large cast iron pan on medium-high heat. If using a different pan, lightly coat it with oil or butter. Place a flour tortilla in the pan and heat for 30 seconds. Flip the tortilla and add a layer of cheese. For grated cheese, sprinkle evenly. For sliced cheese, place slices on one side. Once air pockets form or cheese melts, fold the tortilla in half like an omelette. Cook until lightly browned, then flip and cook the other side. Repeat for remaining quesadillas. Enjoy!
  • Slice the quesadillas into pie-shaped wedges and enjoy with the black-eyed pea salsa.

Similar Recipes