Black Eyed Pea Salsa with Cheese Quesadillas Best Dishes

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Black Eyed Pea Salsa with Cheese Quesadillas

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

Ingredients :

About 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, tired)
half to two/three cups of chopped, cooked, slight inexperienced chiles (2 large poblanos or three Anaheims, roasted, seeded, and chopped) AND/OR 1/4 cup chopped pickled jalapeños (to flavor)
1/2 to two/three cups of chopped roasted crimson bell pepper (can use jarred marinated or roast clean crimson bell peppers by means of charring over a gas flame or beneath a broiler, putting in a blanketed bowl for a few minutes, wiping off the char, seeding, and slicing)
6 to eight inexperienced onions, thinly sliced including as a minimum half of of the greens, approximately half to two/three cup total
1 bunch of cilantro, chopped, gentle stems blanketed (approximately a cup)
2 tablespoons more virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano, crumbled
Large pinch of floor cumin
half of teaspoon salt
Freshly ground black pepper
1 dozen flour tortillas
8 oz. Monterey jack cheese, sliced or grated

Instructions :

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

Notes :

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