Lucky Black-Eyed Pea Quesadillas

Ingredients

• 1 (15 oz) can black-eyed peas, drained and rinsed
• 1/2 cup small diced tomato
• 1/4 cup small diced red onion
• 1/4 cup chopped cilantro, or less if you prefer
• 2 cloves garlic, minced
• 2 tablespoons chopped pickled jalapeno, or regular (optional)
• 2 tablespoons fresh lime juice
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon salt, or more to taste
• 8 fajita sized flour tortillas, or whatever size you prefer
• 1 1/2 cups shredded monteray jack cheese, or more if desired
• Butter or oil for cooking

Instructions

1. 1

   To a large bowl, add the black-eyed peas, diced tomato, onion, cilantro, garlic, jalapeno, lime juice, salt, cumin and paprika. Mix everything together well, give the salad a taste and add any extra seasonings needed.

2. 2

   Assemble the quesadillas: lay tortillas on a flat surface and top half of the tortilla with about 2 tablespoons shredded cheese. Next, add about 1/4- 1/3 cup of the black eyed pea mixture in a single layer on top of the cheese and lastly, cover with another light layer of shredded cheese, 2 tablespoons.

3. 3

   Heat a large pan over medium-low heat and add in butter or oil. Fold the top over each quesadilla and carefully place in the hot pan. You should be able to fit 2-3 quesadillas in the pan. Cook quesadillas for about 3-4 minutes on each side, until golden brown and cheese inside is melted.

4. 4

   Repeat until all quesadilla filling and cheese is used up. Let quesadillas cool for just a minute or two before serving. Enjoy with your favorite toppings and a side of tortilla chips.