This dish brings together a vibrant black-eyed pea salsa — studded with roasted green chiles, red bell peppers, crisp green onions, and fresh cilantro — with simple yet irresistible cheese quesadillas. The salsa is tangy from red wine vinegar and fragrant with oregano and cumin, making it a perfect accompaniment to soft flour tortillas filled with melted Monterey Jack. Serve it for lunch, a casual dinner, or as a fun, shareable appetizer.

Ingredients

Black-Eyed Pea Salsa

• 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-oz cans, rinsed and drained)
• 1/2 to 2/3 cup chopped cooked mild green chiles (poblano or Anaheim) and/or 1/4 cup chopped pickled Jalapeños (adjust for heat)
• 1/2 to 2/3 cup chopped roasted red bell pepper
• 6–8 green onions, thinly sliced (include at least half the greens)
• 1 bunch cilantro, chopped (about 1 cup)
• 2 Tablespoon extra-virgin olive oil
• 2 Tablespoon red wine vinegar
• 1 teaspoon dried oregano, crumbled
• Large pinch ground cumin
• 1/2 teaspoon salt, plus freshly ground black pepper to taste

Quesadillas

• 12 flour tortillas
• 8 ounces Monterey Jack cheese, sliced or grated

Preparation

1. Make the Salsa: In a large mixing bowl, combine the black-eyed peas, green chiles, roasted red bell peppers, most of the green onions, and most of the cilantro (reserve some for garnish). Drizzle with olive oil and red wine vinegar, then sprinkle with oregano, cumin, salt, and pepper. Toss gently to combine. Let the salsa marinate while you make the quesadillas.
2. Prepare the Quesadillas: Heat a large skillet or cast-iron pan over medium-high. (If your skillet isn’t well seasoned, add a little oil or butter to lightly coat the surface.) Place a tortilla in the hot pan and warm it for about 30 seconds. Flip it over and sprinkle a light layer of Monterey Jack evenly over the warmed side.
3. Cook: When the tortilla begins to form air pockets and the cheese starts to melt, lift one edge with a spatula and fold the tortilla over like an omelette so the cheese is enclosed. Let it brown lightly, then flip and brown the other side. Remove and repeat with the remaining tortillas and cheese.
4. Serve: Cut each quesadilla into wedges and serve warm with the black-eyed pea salsa spooned on top or alongside. Garnish with reserved green onions and cilantro if you like.

Serving Suggestions

Serve with extra Jalapeños or lime wedges for brightness. This pairs wonderfully with tortilla chips, guacamole, or a simple green salad for a light, satisfying meal.