Black Eyed Pea Salsa with Cheese Quesadillas Recipe

Ingredients

• About 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained)
• 1/2 to 2/3 cups chopped, cooked, mild green chiles (2 large poblanos or 3 Anaheims, roasted, seeded, and chopped) AND/OR 1/4 cup chopped pickled jalapeños (to taste)
• 6 to 8 green onions, thinly sliced including at least half the greens, about 1/2 to 2/3 cup total
• 1 bunch cilantro, chopped, tender stems included (about a cup)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano, crumbled
• Large pinch ground cumin
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 dozen flour tortillas
• 8 ounces Monterey jack cheese, sliced or grated