Latest Menu Blend Black Eyed Pea Salsa with Cheese Quesadillas :: The Best Recipes

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Black Eyed Pea Salsa with Cheese Quesadillas

Black-eyed Pea Salsa with inexperienced chiles, onions, crimson bell pepper, served with jack cheese quesadillas

Ingredients :

• About 3 1/4 to four cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, tired)
• half of to 2/three cups of chopped, cooked, mild inexperienced chiles (2 massive poblanos or 3 Anaheims, roasted, seeded, and chopped) AND/OR 1/4 cup chopped pickled jalapeños (to taste)
• half to 2/three cups of chopped roasted purple bell pepper (can use jarred marinated or roast sparkling pink bell peppers by means of charring over a fuel flame or underneath a broiler, setting in a included bowl for a couple of minutes, wiping off the char, seeding, and cutting)
• 6 to 8 inexperienced onions, thinly sliced consisting of at least half of of the vegetables, about half to 2/3 cup total
• 1 bunch of cilantro, chopped, smooth stems covered (approximately a cup)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pink wine vinegar
• 1 teaspoon dried oregano, crumbled
• Large pinch of floor cumin
• half teaspoon salt
• Freshly floor black pepper
• 1 dozen flour tortillas
• eight oz Monterey jack cheese, sliced or grated

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

Notes :

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