Black Eyed Pea Salsa With Cheese Quesadillas

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Simply Recipes
Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings

About 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained)

1/2 to 2/3 cups of chopped, cooked, mild green chiles (2 large poblanos or 3 anaheims, roasted, seeded, and chopped) AND/OR 1/4 cup chopped pickled jalapeños (to taste)

1/2 to 2/3 cups of chopped roasted red bell pepper (can use jarred marinated or roast fresh red bell peppers by charring over a gas flame or under a broiler, placing in a covered bowl for a few minutes, wiping off the char, seeding, and chopping)

6 to 8 green onions, thinly sliced including at least half of the greens, about 1/2 to 2/3 cup total

1 bunch of cilantro, chopped, tender stems included (about a cup)

2 Tbsp olive oil

2 Tbsp red wine vinegar

1 teaspoon dried oregano, crumbled

Large pinch of ground cumin

1/2 teaspoon salt

Freshly ground black pepper

1 dozen flour tortillas

8 ounces Monterey jack cheese, sliced or grated

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