Black Eyed Pea Salsa with Cheese Quesadillas

Name: Black Eyed Pea Salsa with Cheese Quesadillas
Ingredients: 3 1/4 to 4 cups cooked black-eyed peas (2 15.5-ounce cans, rinsed, drained); 1/2 to 2/3 cups chopped, cooked, mild green chiles (2 large poblanos or 3 Anaheims, roasted, seeded, and chopped) and/or 1/4 cup chopped pickled jalapenos (to taste); 1/2 to 2/3 cups chopped roasted red bell pepper (can use jarred marinated or roast fresh red bell peppers by charring over a gas flame or under a broiler, placing in a covered bowl for a few minutes, wiping off the char, seeding, and chopping); 6 to 8 green onions , thinly sliced including at least half the greens, about 1/2 to 2/3 cup total; 1 bunch cilantro , chopped, tender stems included (about a cup); 2 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano , crumbled; Large pinch ground cumin; 1/2 teaspoon salt; Freshly ground black pepper; 1 dozen flour tortillas; 8 ounces Monterey Jack cheese , sliced or grated