Black Eyed Pea Quesadillas Recipes

MINI SHRIMP AND BLACK EYED PEA QUESADILLAS

Mini Shrimp and Black Eyed Pea Quesadillas image

Provided by Food Network

Time 55m

Number Of Ingredients 13

Ingredients

1 tablespoon sesame oil
10 to 12 medium shrimp, peeled, deveined and sliced laterally in half
1 tablespoon chopped garlic
1 fresh jalepeno, seeds and membranes removed, diced small
Juice of one lime
1 tablespoon soy sauce
1 package of 6-inch flour tortillas
2 cups fresh spinach, chiffonade
1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender
1 cup sliced scallions
2 tomatoes rough small chop
1/8 cup fine chiffonade cilantro for garnish
1 1/2 cups shredded mozzarella or Monterey Jack cheese

Steps:

In a large saute pan, heat sesame oil over high heat and add shrimp when it quivers. Toss for approximately 1 minute, then add garlic, jalapenos, lime juice and soy sauce. Cook just until shrimp are slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon and place in a bowl.
Heat a medium saute pan over high heat and add tortillas. Do not add any oil. Cook for approximately 5 seconds on both sides. Repeat with the number of tortillas desired for guests.
Lay out tortillas for assembly on a sheet tray. Begin with spinach to establish a layer between shrimp mixture as it is moist. Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under broiler until cheese is melted. Remove from broiler, fold in half, cut into wedge pieces and arrange on plate. Top with chipotle sauce and scallions.

BLACK EYED PEA QUESADILLAS

Black Eyed Pea Quesadillas image

Looking for a way to use up those leftover new year's black eyed peas without boring your palate? Try these easy, versatile microwave wonders.

Provided by Russell Cooks

Categories Lunch/Snacks

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 whole wheat tortilla
1/3 cup black-eyed peas, already cooked
1/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
2 slices summer sausage, cut into chunks
2 tablespoons chopped red onions

Steps:

Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
Using a slotted spoon, ladle the peas onto the tortilla.
Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
Keeping tortilla flat, microwave on high for 1 minute.
Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.

Nutrition Facts : Calories 332.2, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.7, Sodium 1454.8, Carbohydrate 39, Fiber 3.1, Sugar 1, Protein 15.6

NOT YOUR MAMA'S BLACK-EYED PEAS

Not Your Mama's Black-Eyed Peas image

The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.

Provided by CookingWithShelia

Categories Black-Eyed Pea Recipes

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallots
4 cloves garlic, crushed and chopped
1 pound Andouille sausage, diced
½ cup unsalted butter
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 (15 ounce) cans black-eyed peas, rinsed and drained
4 cups chicken stock
1 cup heavy cream
1 (10 ounce) package frozen whole okra

Steps:

Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g

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