Black Eyed Pea Salsa with Cheese Quesadillas Recipe

Name: 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

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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas

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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