• Black-Eyed Pea Quesadillas for New Year’s Day Good Luck #WeekdaySupper

    by Dorothy Reinhold on January 1, 2014


    Print This Post Print This Post Black-Eyed Pea Quesadillas | www.shockinglydelicious.com

    One of the charming customs of the south is to eat black-eyed peas on New Year’s Day, for good luck in the coming year. Ever heard of Hoppin’ John?

    I don’t live in the Southern U.S. – more like Southern California – but I can borrow their culinary culture for today, can’t I, and mash it up with Mexican food?

    I need all the luck I can get – don’t you? – so I am not leaving anything to chance!

    Tonight I’m relaxing with this 5-ingredient, super simple, homey, tasty dinner that is bound to amplify my luck.

    Black-Eyed Pea Quesadillas | www.shockinglydelicious.comBecause I’m feeling lazy and it is technically a weeknight, I’m using shelled and steamed, ready-to-eat black-eyed peas. Feel free to take the time to cook dried black-eye peas from scratch if you like, or use a canned, drained version. My motto is use what you have on hand, and whichever variety you prefer.

    As the Irish blessing goes, “May good luck be your friend in whatever you do and may trouble be always a stranger to you.”

    Happy New Year to everyone!

    Recipe: Black-Eyed Pea Quesadillas

    Summary: Earthy black-eyed peas join with aged cheddar and warm spices in a New Year’s Day quesadilla designed to capture good luck for the coming year.

    Ingredients

    • Melissa's Blackeyed Peas1 (11-ounce) package Melissa’s Ready-to-Eat Shelled & Steamed Blackeyed Peas
    • 1 (7-ounce) package Kerrygold 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 microcook 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 4.

    Source

    Dorothy Reinhold | Shockingly Delicious

    Preparation time: 10 minutes
    Cooking time: 5 minutes
    Diet type: Vegetarian
    Number of servings (yield): 4
    Culinary tradition: USA (Nouveau)
    My rating 5 stars:  ★★★★★ 

    Throughout the week, you can find the #SundaySupper food blogger team also sharing #WeekdaySupper meals. Getting families back to the dinner table is our mission, and I hope we inspire you to try some of our delicious recipes. You can find them on our Pinterest Boards, too. Please join us there and try something!

    This week’s easy Weekday Supper recipes are:

    Weekday-Supper-12.30-1.3-e1388271699251

    Disclosure: Melissa’s Produce and Kerrygold Cheese sent products for recipe development.

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