Black Eyed Pea Salsa with Cheese Quesadillas

Name: Black Eyed Pea Salsa with Cheese Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 769 milliliters About cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained); 118 milliliters 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); 6 to 8 green onions, thinly sliced including at least half of the greens, about 1/2 to 2/3 cup total; 237 milliliters bunch of cilantro, chopped, tender stems included (about; 2 Tbsps extra virgin olive oil; 2 Tbsps red wine vinegar; 1 teaspoon dried oregano, crumbled; 1 pinch Large of ground cumin; 1 teaspoons salt; 1 serving Freshly ground black pepper; 12 flour tortillas; 227 grams Monterey jack cheese, sliced or grated

Black Eyed Pea Salsa with Cheese Quesadillas

The recipe Black Eyed Pea Salsa with Cheese Quesadillas can be made in roughly 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 484 calories, 22g of protein, and 21g of fat per serving. For $1.28 per serving, you get a hor d'oeuvre that serves 6. This recipe from Simply Recipes requires monterey jack cheese, flour tortillas, oregano, and to 8 green onions. It is a budget friendly recipe for fans of Mexican food.

Instructions

If you haven't already done so, prep your ingredients. Char and peel your chiles and/or red bell peppers if using fresh not jarred or canned. Cook your black-eyed peas if not using canned.

Ingredients you will need

Red Pepper

Chili Pepper

Peas

Place the drained cooked black eyed peas in a large bowl.

Ingredients you will need

Blackeyed Peas

Equipment you will use

Bowl

Add the chiles, red bell peppers, and most of the chopped onions and cilantro (reserving some for garnish).

Ingredients you will need

Red Pepper

Cilantro

Chili Pepper

Onion

Drizzle with olive oil and red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Sprinkle with crumbled, dried oregano, cumin, salt, and pepper.

Ingredients you will need

Dried Oregano

Pepper

Cumin

Salt

Toss and let marinate while you prepare the quesadillas.

Make 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.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add a flour tortilla to the pan.

Ingredients you will need

Flour Tortilla

Equipment you will use

Frying 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.

Ingredients you will need

Tortilla

Cheese

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.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Spatula

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.

Equipment you will use

Frying Pan

Cut the quesadillas into pie-shaped wedges and serve with the black-eyed pea salsa.

Ingredients you will need

Salsa

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

769milliliters

About cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained)118milliliters

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)6

to 8 green onions, thinly sliced including at least half of the greens, about 1/2 to 2/3 cup total 237milliliters

bunch of cilantro, chopped, tender stems included (about 2Tbsps

extra virgin olive oil 2Tbsps

red wine vinegar 1teaspoon

dried oregano, crumbled 1pinch

Large of ground cumin 1teaspoons

salt 1serving

Freshly ground black pepper 12

flour tortillas 227grams

Monterey jack cheese, sliced or grated

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Salsa. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.