Cowboy (Tex-Mex) Quesadilla

By jdwooten

The food in Texas tends to be hot. But you can choose how spicy you want this Tex-Mex treat to be. Adjust the amount of hot sauce in this recipe's Texas Caviar.

Ingredients

• Texas Caviar:
• 1 teaspoon(s) butter
• 1 flour tortilla
• 1 cup(s) grated Monterey Jack cheese
• 1 can(s) (15-ounce) black-eyed peas, drained and rinsed
• 1 cup(s) frozen corn kernels, thawed according to the package directions
• 1 small red bell pepper, diced small
• 1/2 medium purple onion, diced small
• 1 cup(s) fresh cilantro leaves, minced
• 1/4 cup(s) cider vinegar
• 1/4 cup(s) cooking oil
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) ground black pepper
• 1/2 teaspoon(s) sugar
• 2 tablespoon(s) hot pepper sauce

Details

Servings 1

Preparation

Step 1

To make the caviar: Stir all of the ingredients together until well blended. Marinate for at least 1 hour. Store leftovers in a sealed container in the fridge for up to five days. Texas Caviar tastes better the longer it marinates.

Melt the butter in the skillet on medium heat. Put the tortilla in the pan. Put the cheese and some Texas Caviar on half of the tortilla and use the spatula to fold the other side of the tortilla over it. Avoid putting too much of the juice in your quesadillas; it will make them soggy.

Cook for 2 to 3 minutes on each side until the tortilla is golden brown and the cheese is gooey. Turn off the stove and enjoy your sandwich.