Ingredients
1 tsp. butter
1 flour tortilla
1 c. grated Monterey Jack cheese
1 can black-eyed peas
1 c. frozen corn kernels
1 small red bell pepper
1/2 medium purple onion
1 c. fresh cilantro leaves
1/4 c. cider vinegar
1/4 c. Cooking oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. sugar
2 tbsp. Hot pepper sauce
Preparation
Step 1To 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.Step 2Melt 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.Step 3Cook 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.
