Black Eyed Pea Salsa with Cheese Quesadillas
Ingredients
- 3 1/4 to 4 cups cooked black-eyed peas
- 1/2 to 2/3 cups green chiles
- 1/2 to 2/3 cups roasted red bell pepper
- 6 to 8 green onions
- 1 bunch cilantro
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Large pinch ground cumin
- 1/2 teaspoon salt
- ground black pepper
- 1 dozen flour tortillas
- 8 ounces Monterey Jack cheese
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Instructions
- Place the drained cooked black eyed peas in a large bowl. Add the chiles, red bell peppers, and most of the chopped onions and cilantro (reserving some for garnish).,Drizzle with olive oil and red wine vinegar. Sprinkle with crumbled, dried oregano, cumin, salt, and pepper.,Toss and let marinate while you prepare the quesadillas.
- Heat a large cast iron pan on medium high heat. If you are using something other than a well-seasoned cast iron pan, add a small amount of oil or butter to lightly coat the bottom of the pan. Add a flour tortilla to the pan. Let it heat up on one side for half a minute.,Flip it over and place a light layer of cheese over the tortilla. If you are using grated cheese, you can just sprinkle it all over. If using sliced cheese, lay the slices down on only one side of the tortilla.,When tortilla begins to form air pockets or the cheese begins to melt, use a spatula to lift up one edge of the tortilla and turn it over to the other edge, as if you were making an omelette.,Let cook until lightly browned, and then flip the whole quesadilla over to the other side and let cook until lightly browned on that side. Remove from the pan and prepare the other quesadillas in the same manner.
Source
Original recipe: View Original