Corn Zucchini And Black Eyed Pea Quesadillas Recipe
Summary
Ingredients
| 1 cup frozen black-eyed peas | ||
| Water | 1 Cup (16 tbs), divided | |
| 1 cup seeded, diced tomato | ||
| Avocado | 1/4 Cup (16 tbs), diced | |
| Cilantro | 2 1/2 Tablespoon, minced | |
| 2 tablespoons minced purple onion | ||
| 1 tablespoon seeded, minced jalapeno pepper | ||
| Lime juice | 2 Tablespoon | |
| Ground cumin | 1/4 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| 1 cup julienne-cut zucchini | ||
| Whole kernel corn | 1 Cup (16 tbs), frozen | |
| Flour tortillas | 4 | |
| Cheddar Cheese | 3/4 Cup (16 tbs) | |
| Monterey jack cheese | 3/4 Cup (16 tbs) | |
Directions
Combine peas and 1/2 cup water in a small saucepan; bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain well.
Combine remaining 1/2 cup water, tomato, and next 7 ingredients in a medium bowl; stir well.
Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add zucchini; saute 3 minutes or until tender.
Add corn; saute 2 minutes.
Remove from heat; stir in peas.
Place 2 tortillas on a baking sheet coated with cooking spray; top tortillas with cheeses and zucchini mixture.
Top with remaining tortillas.
Bake at 400° for 8 minutes or just until tortillas are crisp and cheese melts.
Cut each into thirds.
Place on individual serving plates; top with tomato mixture.
Garnish with cilantro sprigs, if desired.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain well.
Combine remaining 1/2 cup water, tomato, and next 7 ingredients in a medium bowl; stir well.
Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add zucchini; saute 3 minutes or until tender.
Add corn; saute 2 minutes.
Remove from heat; stir in peas.
Place 2 tortillas on a baking sheet coated with cooking spray; top tortillas with cheeses and zucchini mixture.
Top with remaining tortillas.
Bake at 400° for 8 minutes or just until tortillas are crisp and cheese melts.
Cut each into thirds.
Place on individual serving plates; top with tomato mixture.
Garnish with cilantro sprigs, if desired.
Chef
