Black-Eyed Pea Quesadilla (Print Version)

Crispy tortillas filled with spiced mashed black-eyed peas and melted cheese, golden-skillet cooked to perfection.

# Components:

→ 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 chopped fresh cilantro, optional

→ For the Quesadillas

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

# Directions:

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, ground cumin, smoked paprika, salt, and pepper. Cook for 2 to 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 if desired.
04 - Lay out 4 tortillas and 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 to 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 as desired.

# Expert Advice:

01 -
  • They're ready in 25 minutes, making them perfect for weeknight dinners when you need something hearty without the fuss.
  • Black-eyed peas pack serious protein and fiber, so you actually feel satisfied instead of reaching for snacks an hour later.
  • The spice blend is subtle enough to let the creamy filling shine, but memorable enough that people ask what makes them taste so good.
02 -
  • Don't skip rinsing canned black-eyed peas—the starchy liquid makes your filling gluey and cloudy, while rinsing gives you a cleaner, better texture.
  • Keep the heat at medium, not medium-high, when cooking the quesadillas; rushing them burns the tortilla before the cheese melts inside.
03 -
  • Use a wide spatula and cook two quesadillas at once in a large skillet to save time, flipping gently so the filling stays tucked inside.
  • The real secret is not spreading the filling all the way to the edges—leave a half-inch border so melted cheese doesn't seep out while cooking.
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