cowboy quesadilla aka tex-mex quesadilla

Ingredients

• 4 - flour tortillas
• - butter, for frying or a mixture of butter and olive oil
• 1 cup shredded cheese (i used a mixture of cotija, extra sharp cheddar and monterey jack)
• TEXAS CAVIAR:
• 15 ounces black eyed peas (if using canned beans rinse well and drain)
• 1 cup 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 cup loosely packed fresh cilantro, minced
• 1/2 cup tomato, diced small
• 2-3 tablespoons celery, diced small or minced
• 1/4 cup apple cider vinegar
• 1 large clove garlic, peeled and finely minced
• 2 tablespoons corn oil or olive oil
• 1 pinch ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon sugar
• - hot pepper sauce, to taste (i used tabasco™ chipotle sauce)