Cowboy Quesadilla aka Tex-Mex Quesadilla

Cowboy Quesadilla Aka Tex-mex Quesadilla Recipe

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Via with minor changes and a few additions. If you wish, fresh chilies (jalapeno, habanero, etc.) can replace the hot sauce.


★★★★★ 1 vote

4 Quesadillas (approximately)
1 Hr 10 Min
5 Min
Stove Top


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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)


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
1/4 tsp
cracked black pepper
1/2 tsp
hot pepper sauce, to taste (i used tabasco™ chipotle sauce)

How to Make Cowboy Quesadilla aka Tex-Mex Quesadilla


  • 1TEXAS CAVIAR: Combine all ingredients in non-reactive bowl. Marinate for 1 hour covered and at room temperature.
  • 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.
  • 3Cook 2-3 minutes on each side until the tortilla is golden brown and the cheese is soft and melt-y.

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About Cowboy Quesadilla aka Tex-Mex Quesadilla

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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