Black-Eyed Pea Quesadilla

These Black-Eyed Pea Quesadillas are a comforting and protein-packed meal that brings together creamy mashed black-eyed peas and gooey melted cheese. Crisped to golden perfection in a skillet, they offer a satisfying crunch and a savory filling that is perfect for any time of day.

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This Tex-Mex inspired dish is incredibly versatile and easy to make. Whether you are looking for a quick vegetarian lunch or a hearty snack, these quesadillas deliver bold flavors with minimal effort.

Ingredients

• For the Filling
• 1 1/2 cups cooked black-eyed peas (drained and rinsed if canned)
• 1 tablespoon olive oil
• 1/2 small onion, finely diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro (optional)
• For the Quesadillas
• 8 medium (8-inch) flour tortillas
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 2 tablespoons butter or neutral oil, for frying

Instructions

1. Sauté the Aromatics

In a skillet over medium heat, warm the olive oil. Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.

2. Season the Peas

Stir in black-eyed peas, cumin, smoked paprika, salt, and pepper. Cook for another 2–3 minutes until heated through.

3. Mash the Filling

Remove from heat. Mash the mixture coarsely with a potato masher or fork, leaving some texture. Stir in lime juice and cilantro if using.

4. Assemble the Quesadillas

Lay out 4 tortillas. Divide the mashed black-eyed pea mixture evenly among them, spreading over half of each tortilla. Sprinkle cheese over the filling. Fold each tortilla in half to enclose the filling.

5. Fry Until Golden

Heat 1/2 tablespoon butter or oil in a large skillet over medium heat. Place one or two quesadillas in the pan and cook for 2–3 minutes per side, or until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.

6. Slice and Serve

Slice into wedges and serve hot with salsa, sour cream, or guacamole if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, leave some of the black-eyed peas whole when mashing. This provides a nice contrast to the creamy cheese. Also, be sure to use a wide spatula when flipping the quesadillas to keep the filling secure.

Varianten und Anpassungen

Add sautéed bell peppers or jalapeños for extra flavor and heat. You can substitute whole wheat or corn tortillas for a different twist, or use vegan cheese to make this dish dairy-free. For a gluten-free option, use certified gluten-free tortillas.

Serviervorschläge

Serve these wedges hot with a side of fresh salsa, a dollop of sour cream, or creamy guacamole. They also pair well with a crisp side salad for a complete meal.

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With 345 calories and 14g of protein per serving, these Black-Eyed Pea Quesadillas are a delicious and wholesome choice for any day of the week.

Recipe FAQ

→ Can I use dried black-eyed peas instead of canned?

Yes, soak and cook dried black-eyed peas according to package directions until tender. You'll need approximately 1 cup of dried peas to yield the 1 1/2 cups cooked needed for this filling. Allow them to cool slightly before mashing.

→ What type of cheese works best?

Sharp cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully and provide excellent flavor. Pepper jack adds a nice kick if you enjoy some heat. For a dairy-free version, use your favorite vegan cheese alternative.

→ Can these be made ahead and reheated?

Yes, you can assemble the quesadillas ahead and refrigerate them wrapped in plastic for up to 4 hours before cooking. To reheat already-cooked quesadillas, place them in a 350°F oven for 5-7 minutes or in a skillet over medium-low heat until warmed through and crispy again.

→ How do I store leftovers?

Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a toaster oven to maintain crispiness. The microwave will make them soggy, so avoid that method if possible.

→ Can I make these gluten-free?

Absolutely. Use certified gluten-free tortillas and ensure your seasonings and cheese are gluten-free. The filling itself is naturally gluten-free. Corn tortillas work well but may be more prone to cracking when folded—warm them slightly first to increase flexibility.

→ What can I add for more flavor?

Sauté diced bell peppers or jalapeños with the onions for extra vegetables and heat. Add a pinch of chili powder or cayenne if you like it spicy. A dash of hot sauce mixed into the filling or served on the side also adds wonderful flavor depth.