Cowboy Quesadilla Recipe

Cowboy Quesadilla Recipe

How To Make Cowboy Quesadilla

Easy to whip up, this tasty quesadilla recipe is assembled with homemade Texas caviar made of peas, corn, cider vinegar, and hot pepper sauce in a tortilla!

Preparation: 15 minutes
Cooking: 10 minutes
Marinate Time: 1 hour
Total: 1 hour 25 minutes



  • 1tspbutter
  • 1flour tortilla
  • 1cupMonterey Jack Cheese,grated

For Texas Caviar:

  • 1canblack-eyed peas
  • 1cupcorn kernels,frozen
  • 1small red bell pepper
  • ½medium purple onion
  • 1cupfresh cilantro leaves
  • ¼cupcider vinegar
  • ¼cupcooking oil
  • 1tspsalt
  • ½tspground black pepper
  • ½tspsugar
  • 2tbsphot pepper sauce


Texas Caviar:

  1. Stir the black-eyed peas, corn, bell pepper, purple onion, cilantro, cider vinegar, cooking oil, salt, black pepper, sugar, and hot pepper sauce until well blended.

  2. Marinate for at least 1 hour. *

To Assemble:

  1. Put the tortilla in the pan. Put the cheese and some Texas Caviar on half of the tortilla and use the spatula to fold the other side of the tortilla over it. Avoid putting too much juice in the quesadillas.

  2. Cook for 2 to 3 minutes on each side until the tortilla is golden brown, and the cheese is gooey.

  3. Turn off the stove, serve, and enjoy!

Recipe Notes

*Store the leftovers in a sealed container in the fridge for up to 5 days. Texas Caviar tastes better the longer it marinates.


  • Calories: 1763.07kcal
  • Fat: 107.01g
  • Saturated Fat: 33.15g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 49.58g
  • Polyunsaturated Fat: 19.58g
  • Carbohydrates: 137.63g
  • Fiber: 23.13g
  • Sugar: 15.30g
  • Protein: 64.74g
  • Cholesterol: 127.65mg
  • Sodium: 3241.62mg
  • Calcium: 1204.60mg
  • Potassium: 1766.69mg
  • Iron: 8.59mg
  • Vitamin A: 483.29µg
  • Vitamin C: 136.69mg
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