Black-Eyed Pea Quesadilla (Printable Version)

Crispy tortillas filled with spiced mashed black-eyed peas and melted cheese, ready in 25 minutes.

# The Ingredients You'll 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

# Step-by-Step Instructions:

01 - Warm olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute more.
02 - Add black-eyed peas, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 2-3 minutes until heated through.
03 - Remove from heat and coarsely mash the mixture with a potato masher or fork, leaving some texture intact. Stir in lime juice and cilantro.
04 - Lay out 4 tortillas on a work surface. Divide mashed black-eyed pea mixture evenly among them, spreading over half of each tortilla. Sprinkle cheese over the filling and fold each tortilla in half to enclose.
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 2-3 minutes per side until golden brown and cheese is melted. Repeat with remaining quesadillas, adding more butter or oil as needed.
06 - Slice quesadillas into wedges and serve hot with salsa, sour cream, or guacamole.

# Additional Tips::

01 -
  • It's secretly healthier than it tastes, packed with protein and fiber but tasting like pure comfort food.
  • The whole thing comes together in under 30 minutes, which makes it perfect for those nights when you need dinner fast and impressive.
  • Black-eyed peas have this creamy texture that cheese absolutely adores, creating something richer than you'd expect.
02 -
  • Don't skip mashing the peas coarsely because a too-smooth filling won't crisp properly and tastes more like baby food than quesadilla.
  • The lime juice at the end is non-negotiable, even if you think you don't like lime, because it's what makes people pause and ask what that brightness is in the filling.
03 -
  • Toast your tortillas very lightly before assembling if they've been in the fridge, because they'll fold easier and crisp better in the pan.
  • Keep your filling on the thicker side so it doesn't leak out during cooking, and don't overstuff because a little restraint keeps these quesadillas elegant instead of messy.
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