cowboy quesadilla aka tex-mex quesadilla
(1 rating)
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Via Delish.com with minor changes and a few additions. If you wish, fresh chilies (jalapeno, habanero, etc.) can replace the hot sauce.
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(1 rating)
yield
4 Quesadillas (approximately)
prep time
1 Hr 10 Min
cook time
5 Min
method
Stove Top
Ingredients For cowboy quesadilla aka tex-mex quesadilla
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4flour tortillas
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butter, for frying or a mixture of butter and olive oil
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1 cshredded cheese (i used a mixture of cotija, extra sharp cheddar and monterey jack)
- TEXAS CAVIAR:
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15 ozblack eyed peas (if using canned beans rinse well and drain)
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1 ccorn kernels (you can use raw corn kernels, roast the kernels first or use frozen out of season)
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1 smred bell pepper, minced or diced small
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1/2 mdred onion, diced small
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1/2-1 cloosely packed fresh cilantro, minced
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1/2 ctomato, diced small
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2-3 Tbspcelery, diced small or minced
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1/4 capple cider vinegar
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1 lgclove garlic, peeled and finely minced
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2 Tbspcorn oil or olive oil
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1 pinchground cumin
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1/2 tspsalt
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1/4 tspcracked black pepper
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1/2 tspsugar
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hot pepper sauce, to taste (i used tabasco™ chipotle sauce)
How To Make cowboy quesadilla aka tex-mex quesadilla
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1TEXAS CAVIAR: Combine all ingredients in non-reactive bowl. Marinate for 1 hour covered and at room temperature.
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2QUESADILLAS: 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.
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3Cook 2-3 minutes on each side until the tortilla is golden brown and the cheese is soft and melt-y.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cowboy Quesadilla aka Tex-Mex Quesadilla:
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