Monday, December 31, 2012

Black Eyed Pea Quesadillas

It's New Year's, which means black eyed peas to my family. Unfortunately, I think they are among the most disgusting foods ever. They taste strangely earthy and they can't be made creamy like my beloved pintos. Somehow, I still end up making them every year.

Here is the most tolerable way I can make them:


  • 1-2 cups cooked black eyed peas
  • 1 jalapeno, diced
  • 1/2 an onion, diced
  • 5-6 strips of bacon
  • cumin
  • chili powder
  • ranch powder
  • tortillas
  • Shredded cheese

having a photographer issue, apparently

If you're cooking the peas from dry, they'll need to be pre-soaked one of two ways.

#1. Soak overnight. Rinse.
#2. Bring to hard boil for 20 min. Turn heat off. Let sit, covered, for two hours.
After doing one of the above, add fresh water, put in crockpot or stove and cook for 6-7 hours.

Cut the bacon into bite-sized pieces and cook. Add onion and jalapeno, cook until tender. Put peas directly in pan, leaving the bacon grease and everything. Add spices to taste. Mash with a potato masher or a pastry knife. Put everything in a bowl and set aside.

Put a few tablespoons of bean mixture in tortilla with cheese and fold over. If you put in too much, it'll spill over and burn in the pan. Continue until you run out of bean mixture or tortillas. Put in pan on medium heat and do each side until golden and a little crispy. Serve hot. I like them with ranch.

These are not particularly spicy, but that depends on how much spice you use and the jalapeno you use.

No comments:

Post a Comment