Black-eyed peas are great any time of the year, but sometimes a celebratory excuse is all we need.
The recipe can be as simple as you want.
The chiles were mild, so I added some chopped pickled jalapenos.
Elise Bauer
Rinse with cold water and drain.
I used a combination of freshly roasted poblano chiles and pickled jalapenos.
Use some combination of cooked green chiles, either canned or fresh.
Elise Bauer
Taste for heat and adjust to your preference.
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.
Elise Bauer
Place the drained cooked black eyed peas in a large bowl.
Drizzle with olive oil and red wine vinegar.
Sprinkle with crumbled, dried oregano, cumin, salt, and pepper.
Elise Bauer
Toss and let marinate while you prepare the quesadillas.
Heat a large cast iron pan on medium high heat.
Add a flour tortilla to the pan.
Elise Bauer
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 might just sprinkle it all over.
Elise Bauer
If using sliced cheese, lay the slices down on only one side of the tortilla.
Remove from the pan and prepare the other quesadillas in the same manner.
Elise Bauer
Elise Bauer
