# Components:
→ Filling
01 - 1 1/2 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 small onion, finely diced
04 - 1 clove garlic, minced
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon smoked paprika
07 - Salt and pepper to taste
08 - 1 tablespoon fresh lime juice
09 - 1/4 cup chopped fresh cilantro, optional
→ Quesadillas
10 - 8 medium flour tortillas, 8-inch diameter
11 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
12 - 2 tablespoons butter or neutral oil for frying
# Method:
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 until fragrant.
02 - Stir in black-eyed peas, ground cumin, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes until the mixture is heated through.
03 - Remove from heat. Coarsely mash the mixture with a potato masher or fork, preserving some texture. Stir in lime juice and cilantro if desired.
04 - Lay out 4 tortillas on a flat surface. Divide the mashed black-eyed pea mixture evenly among them, spreading over half of each tortilla. Sprinkle shredded cheese over the filling. Fold each tortilla in half to enclose the filling.
05 - Heat 1/2 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.
