As part of my New Year life make over I am vowing to try and reuse leftover food more often. I am embarrassed about how much food we waste in the Mason Household. I will admit it, I am a snob when it comes to leftovers. If I have it one night I really don’t want it again the next night. So I have been getting creative with leftovers. This recipe is what I came up with from our New Years Leftovers.
We frequently make Huevos Rancheros with our taco leftovers so I thought why not give it a Southern twist. For all you non-Southerners you may not even cook black-eyed peas and collard greens for your New Years Day meal. But it is tradition down here, we do it every year and they are some of my favorite veggies. If you don’t have collards and black-eyed peas on hand you could most certainly substitute spinach or kale and use black beans or white beans instead. Just use whatcha got! This was a simple way to use up our leftovers and so delicious.
First you start with a quesadilla filled with whatever cheese you have on hand (I used Cracker Barrel Jalapeno Cheddar) then you spread a good layer of left over Collard Greens (or whatever greens you want to use). Cook in a skillet until shell is crispy and cheese melted.
Next top with cooked Black-Eyed Peas. I added chopped green onions just because I had some in the fridge that were about to go bad.
Then add a Fried Egg plus a drizzle of your favorite Hot Sauce. Simple, Fast and Delish.
LOW COUNTRY HUEVOS RANCHEROS
Cooked Collard Greens or Spinach
Flour Tortilla Shells
Shredded Cheddar Cheese
Cooked Black Eyed Peas or Black Beans
Hot Sauce for Drizzle
Assemble quesdilla with cheese and greens. Cook in skillet until melted. Top with heated leftover beans. Fry an egg and place on top. Drizzle with hot sauce and enjoy!