1 can Black Eyed Peas, drained
1 sm. can Green Chiles, drained
1T Fresh Green Onions, minced
1tsp Extra Virgin Olive Oil
2T Red Wine Vinegar
1/2tsp dried Oregano
1tsp Dried Cilantro
1/4tsp Sea Salt
1/8tsp Black Pepper
Canned Queso Blanco
Shredded Monteray Jack/Mild Cheddar Cheese Mix (Mexican)
Toppings: Pico De Gallo (tTt’s Recipe) and Sour Cream
Mix top 10 ingredients. Allow to marinade about 30minutes. Spread one side of shell with Queso Blanco. Sprinkle Shredded Cheese on. Top with Black Eyed Pea Mixture. Add to heated skillet sprayed with Butter Flavor Cooking Spray. Top with more Shredded Cheese. Top with other shell. Brown underside, flip. Sprinkle with Garlic Powder. Brown other side. Add to plate. Sprinkle other side with Garlic Powder.
Top with Pico de Gallo (tTt’s Recipe) or Salsa, Taco Sauce, and Sour Cream.
– SERVED WITH SIDE OF Cheesy Jalapeno Baconed Beans
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