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Cowboy Quesadillas

published: May 25th 2009
source: Lesa Jackson

1 teaspoon butter
1 burrito sized flour tortilla
1 cup grated Monterrey Jack cheese

Texas Caviar:

1 can (15-ounce) black eyed peas, drained and rinsed
1 cup frozen corn kernels, thawed according to the package directions
1 small red pepper, diced small
½ medium purple onion, diced small
1 cup fresh cilantro leaves, minced
¼ cup cider vinegar
¼ cup cooking oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
2 tablespoons hot sauce

To make the caviar: Stir all the ingredients together until well blended. Marinate for at least one hour. Store leftovers in a sealed container in the fridge for up to five days. Texas Caviars tastes better the longer it marinates.

Melt the butter in the skillet on medium heat. Put the tortilla in the pan. Put the cheese and some Texas Caviar on half of the tortilla and use a spatula to fold the other side of the tortilla over it – avoid getting too much of the juice in the quesadilla so it will not become soggy.

Cook for two to three minutes on each side until the tortilla is golden brown and the cheese is gooey.