Recipes Included On This Page Quesadilla Quick and Spicy Black-eyed Pea Dip Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quesadilla Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 inch flour tortilla 3 ounces cooked, sliced chicken -- or beef homemade pico de gallo [finely diced tomato, jalapeno, cilantro, lime juice and onion] Grated Cheddar cheese and grated Monterey Jack cheese Place the tortilla on a grill and cover with the grated cheeses. Place the meat slices on grill and when well-heated, add the Pico de Gallo. Add meat to one half of the tortilla and flip the other half over the filling. When slightly browned and toasted, remove to plate. Cut quesadilla into 4 pie-shaped wedges. Serve with dipping sauces: picante sauce, sour cream and guacamole. Contributed to the FareShare Gazette by Martha; 2 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 59 Calories; 1g Fat (19.9% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Quick and Spicy Black-eyed Pea Dip Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked black-eyed peas including any seasonings or meat 1/4 pound butter 1 cup onions -- diced 1/2 cup celery -- diced 1 tablespoon garlic -- chopped 1 jalapeño pepper -- seeded and chopped 4 ounces green chilies -- chopped (1 can) 8 ounces sharp Cheddar cheese -- cubed Salt and pepper to taste 1/4 cup pimiento -- chopped 1/4 cup parsley -- chopped If using left over black-eyed peas, include any of the ham or bacon seasoning to enhance the dip. Measure out 4 cups and place in a sieve or strainer to drain for approximately 10 minutes. Removing this excess moisture from the cooked peas will guarantee a creamier dip. In a large sauce pan, melt butter over medium-high heat. Add onions, celery and garlic and sauté 2 to 3 minutes. Add jalapeño pepper and chopped green chilies. Cook 2 to 3 additional minutes and add half of the black-eyed peas. Simmer 2 minutes, add cheese and stir until melted. Pour contents into the bowl of a food processor and blend until puréed. Transfer to a decorative serving bowl and add remaining black-eyed peas. Stir well to incorporate. Add chopped pimento and parsley for garnish. Season to taste with salt and pepper. Serve with warm tortilla chips or crackers. Makes 8 servings. Contributed to the FareShare Gazette by Dancer^; 5 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 21g Fat (81.6% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 302mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

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