COWBOY QUESADILLA AKA TEX-MEX QUESADILLA

Cowboy Quesadilla aka Tex-Mex Quesadilla image

Provided by C G

Time 1h15m

Number Of Ingredients 19

4 flour tortillas
butter, for frying or a mixture of butter and olive oil
1 c shredded cheese (i used a mixture of cotija, extra sharp cheddar and monterey jack)
TEXAS CAVIAR:
15 oz black eyed peas (if using canned beans rinse well and drain)
1 c corn kernels (you can use raw corn kernels, roast the kernels first or use frozen out of season)
1 small red bell pepper, minced or diced small
1/2 medium red onion, diced small
1/2-1 c loosely packed fresh cilantro, minced
1/2 c tomato, diced small
2-3 Tbsp celery, diced small or minced
1/4 c apple cider vinegar
1 large clove garlic, peeled and finely minced
2 Tbsp corn oil or olive oil
1 pinch ground cumin
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 tsp sugar
hot pepper sauce, to taste (i used tabasco™ chipotle sauce)

Steps:

1. TEXAS CAVIAR: Combine all ingredients in non-reactive bowl. Marinate for 1 hour covered and at room temperature.
2. QUESADILLAS: Melt the butter on medium heat in skillet. Place 1-2 tortilla in pan (depends on how big the pan is but don't crowd!) Add some cheese and a spoonful (Tip: use a SLOTTED spoon!) of the Texas caviar on one half of the tortilla. Fold the other side of the tortilla over the caviar.
3. Cook 2-3 minutes on each side until the tortilla is golden brown and the cheese is soft and melt-y.