Katie’s Kitchen- Black-Eyed Pea Quesadillas

If you’re looking for some good luck in the New Year, make this! Brought to you by Stroup Flooring America.


  • 1 (11-ounce) Ready-to-Eat Shelled & Steamed Blackeyed Peas
  • 1 (7-ounce) Aged Cheddar Cheese, shredded
  • Ground cumin
  • Ground Hatch chile powder
  • 6 (8-inch soft taco-size) flour tortillas Instructions


  1. Place peas in a microwave-safe covered container and cook for 3 minutes. Remove and set aside, with lid on.
  2. Heat a griddle on medium. Lay 3 tortillas onto the griddle, top with cheese, then beans, and sprinkle cumin and chile powder liberally over each. Put tortilla “lid” on each stack and cook, without disturbing, for 2-3 minutes, until cheese looks like it is melting/melted.
  3. Using 2 wide spatulas or pancake turners, carefully flip each quesadilla over to toast the other side. (Warning: if the cheese isn’t melted when you flip, the peas will fall out! The melted cheese acts as “glue.”) Allow to toast for another 1-2 minutes. It’s good to get the tortillas toasty, but not burned.
  4. Remove quesadillas to a cutting board, allow to rest for a minute, and then cut into wedges, using a large knife. Cut each quesadilla into 6ths. Serve immediately.
  5. Serves 3-4.

Prep Time: 10 minutes

Cooking Time: 5 minutes