Easy, tasty, and oh-so-Southern, these quesadillas will hit the spot with help from Camellia® Brand Blackeyed Peas.
Southern Quesadillas
Makes 4
Ingredients
- 1 pound pulled pork (about 2 cups, firmly packed)
- ½ cup barbecue sauce, plus additional to serve
- 8 (6-inch) whole-wheat flour tortillas
- 1 cup cooked collard greens, drained
- Blackeyed Peas*, cooked according to package directions
- ¼ cup dill pickle relish
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat a well-seasoned 10-inch cast-iron griddle over medium-high heat.
- In a small bowl, stir together pork and barbecue sauce.
- Place 1 tortilla on a clean work surface. Spreading each in an even layer, add ½ cup pork mixture, ¼ cup collard greens, 2 tablespoons black-eyed peas, 1 tablespoon relish, and ½ cup cheese. Top with another tortilla. Using a large spatula, transfer to hot pan.
- Cook until golden brown and cheese is melted, about 2 minutes per side. Repeat with remaining ingredients. Serve with additional barbecue sauce, if desired.
Notes
*We used Camellia Brand Blackeyed Peas.
Kitchen Tip
Make sure to reserve the leftover black-eyed peas for another use. Visit tasteofthesouthmagazine.com and try our Black-Eyed Peas and Jammy Eggs for breakfast the day after you make these yummy quesadillas.
Kitchen Tip
Make sure to reserve the leftover black-eyed peas for another use. Visit tasteofthesouthmagazine.com and try our Black-Eyed Peas and Jammy Eggs for breakfast the day after you make these yummy quesadillas.
