Black Eyed Peas and Artichoke Quesadillas

Eating healthy is becoming harder and harder as fatigue sets in and cooking takes too much time. Quesadillas are a great way to have a quick fun meal and are satisfying and delicious. 
Buying a griddler last year was the best decision because I can get barbecue style meals and all in the middle of winter. Nothing makes your meals more appealing than grill marks. This meal adds protein from black eyes peas and low fat cheese and veggie power from artichokes. The jalapenos in this recipe add the extra heat with flavor of the cilantro. Overall, it is easy and delicious. I dont think you have anything to lose?


4 Whole Wheat Tortilla
2 Jalapenos (Chopped)
1 can of  black eyes peas (240ml can)
5-6 Sprigs of Cilantro (Chopped)
5-6 Whole Artichoke Hearts (Medium Chopped)
2 teaspoons crushed red pepper
1 cup of shredded cheddar cheese
1 teaspoon cumin
Salt and Pepper to taste
2 teaspoons of extra virgin olive oil


For the filling, start by heating a saucepan on medium heat and add the extra virgin olive oil. Add artichoke hearts and stir until light to medium brown (crispiness adds extra texture). Now throw in the jalapenos and drained black eyed peas with salt and pepper. Once it they are well mixed, add in the spices- crushed red pepper and cumin. At this point, the filling of the quesadilla is almost ready and right before you turn off the heat add in the cilantro for the freshness. Heat up the griddler (you can also use a large skillet on the stove) to medium to high heat and spray with an olive oil spray. On one side of the tortilla (think of the tortilla as two semi circles) add the filling that was just made above. Add 1/4 cup of cheddar cheese on top of the filling and fold the other side of the tortilla over it. Heat until the grill marks can be seen or light to medium brown on a skillet. Enjoy with some hot sauce!

Serving size: 4 

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