Black-Eyed Pea Nachos (Print Version)

A Southern twist on classic nachos featuring black-eyed peas, melted cheese, and fresh toppings.

# Components:

→ Base

01 - 7 oz tortilla chips

→ Toppings

02 - 1 can (14 oz) black-eyed peas, drained and rinsed
03 - 7 oz shredded cheddar cheese or Monterey Jack
04 - 3.5 oz sour cream
05 - 1 to 2 fresh jalapeños, thinly sliced
06 - 1 medium tomato, diced
07 - 2 spring onions, thinly sliced
08 - Fresh cilantro leaves for garnish
09 - 1 lime, cut into wedges

→ Optional

10 - 1 avocado, diced
11 - Hot sauce to taste

# Directions:

01 - Preheat your oven to 400°F.
02 - Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.
03 - Scatter the drained black-eyed peas evenly over the chips.
04 - Sprinkle the shredded cheese generously over the top.
05 - Bake in the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.
06 - Remove from the oven and immediately top with dollops of sour cream, sliced jalapeños, diced tomato, and spring onions.
07 - Garnish with fresh cilantro leaves and serve with lime wedges. Add avocado and hot sauce if desired.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • A unique Southern-inspired twist on a classic Tex-Mex favorite.
  • Incredibly easy to prepare in just 20 minutes from start to finish.
  • Easily adaptable for vegetarian or vegan diets.
  • The perfect blend of spicy, tangy, and savory flavors.
02 -
  • Thoroughly drain and rinse the black-eyed peas to prevent the tortilla chips from becoming soggy.
  • Use a large baking sheet to ensure the chips are in a single layer for even cheese melting.
  • Wait until the very last moment to add the sour cream and fresh vegetables to maintain the contrast between hot and cold ingredients.
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