Black-Eyed Pea Quesadilla (Printable)

Crispy tortillas filled with spiced mashed black-eyed peas and gooey cheese, pan-fried to golden perfection.

# What You Need:

→ For the Filling

01 - 1.5 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 0.5 small onion, finely diced
04 - 1 clove garlic, minced
05 - 0.5 teaspoon ground cumin
06 - 0.25 teaspoon smoked paprika
07 - Salt and pepper to taste
08 - 1 tablespoon fresh lime juice
09 - 0.25 cup fresh cilantro, chopped

→ For the Quesadillas

10 - 8 medium flour tortillas, 8-inch diameter
11 - 1.5 cups shredded cheddar or Monterey Jack cheese
12 - 2 tablespoons butter or neutral oil for frying

# How to Make It:

01 - Warm olive oil in a skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
02 - Stir in black-eyed peas, cumin, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes until heated through.
03 - Remove from heat. Mash the mixture coarsely with a potato masher or fork, leaving some texture. Stir in lime juice and cilantro.
04 - 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.
05 - Heat 0.5 tablespoon butter or oil in a large skillet over medium heat. Place one or two quesadillas in the pan and cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.
06 - Slice into wedges and serve hot with salsa, sour cream, or guacamole.

# Expert Advice:

01 -
  • You get a protein boost that actually satisfies without tasting like you're eating something virtuous.
  • The whole thing comes together in under 25 minutes, which means lunch doesn't have to be complicated.
  • One pan, one skillet, and you're done—cleanup won't steal your evening.
02 -
  • Don't skip the mashing step or you'll end up with a thick paste instead of a creamy, textured filling that feels alive in your mouth.
  • Cook your quesadillas on medium heat, not high, or the outside will burn before the cheese melts inside.
03 -
  • Make the black-eyed pea filling ahead of time and reheat it gently before assembling, which frees you up to focus on getting the quesadillas golden brown.
  • Toast your tortillas lightly in a dry pan before assembling if they're on the older or thicker side, which helps them fold without cracking.
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