Save It Black-Eyed Pea Nachos are a Southern-inspired twist on classic nachos, offering a hearty and flavorful snack that is perfect for any occasion. These are loaded with crispy tortilla chips, hearty black-eyed peas, melty cheese, tangy sour cream, and spicy jalapeños—making them ideal for game day or a casual gathering.
Save It In just 20 minutes, you can transform simple pantry staples like canned black-eyed peas and tortilla chips into a vibrant, vegetarian-friendly appetizer. This dish combines Tex-Mex flair with soulful Southern ingredients for a unique flavor profile that is both satisfying and quick to prepare.
Ingredients
- Base: 200 g (about 7 oz) tortilla chips
- Toppings: 1 can (400 g / 14 oz) black-eyed peas, drained and rinsed
- 200 g (7 oz) shredded cheddar cheese (or Monterey Jack)
- 100 g (3.5 oz) sour cream
- 1–2 fresh jalapeños, thinly sliced
- 1 medium tomato, diced
- 2 spring onions, thinly sliced
- Fresh cilantro leaves, for garnish
- 1 lime, cut into wedges
- Optional: 1 avocado, diced
- Hot sauce, to taste
Instructions
- Step 1
- Preheat your oven to 200°C (400°F).
- Step 2
- Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.
- Step 3
- Scatter the drained black-eyed peas evenly over the chips.
- Step 4
- Sprinkle the shredded cheese generously over the top.
- Step 5
- Bake in the oven for 5–7 minutes, or until the cheese is melted and bubbly.
- Step 6
- Remove from the oven and immediately top with dollops of sour cream, sliced jalapeños, diced tomato, and spring onions.
- Step 7
- Garnish with fresh cilantro leaves and serve with lime wedges. Add avocado and hot sauce if desired.
- Step 8
- Serve immediately, and enjoy while hot.
Zusatztipps für die Zubereitung
For extra flavor, toss black-eyed peas with a pinch of smoked paprika or cumin before adding them to the chips. This adds a subtle smokiness that complements the melted cheese.
Varianten und Anpassungen
Substitute vegan cheese and dairy-free sour cream for a vegan version. Try adding diced red onion or pickled jalapeños for more zing and a sharper flavor profile.
Serviervorschläge
Pair these nachos with a crisp lager or a fresh margarita. The acidity of the lime wedges helps cut through the richness of the cheddar and sour cream.
Save It Gather your friends, grab a plate, and dive into these warm, cheesy Black-Eyed Pea Nachos. Whether it's game day or a casual weeknight, this flavorful dish is sure to disappear quickly while it's fresh and bubbly from the oven.
Common Questions About Recipes
- → Can I make these nachos ahead of time?
Prepare all your toppings in advance and store them separately. When ready to serve, assemble and bake for the freshest results. The chips will stay crispy and the cheese perfectly melted.
- → What other toppings work well with black-eyed peas?
Diced avocado, pickled jalapeños, black olives, corn kernels, or even a drizzle of queso fresco complement the flavors beautifully. A sprinkle of smoked paprika adds depth.
- → Can I use canned black-eyed peas directly?
Yes, simply drain and rinse the canned peas thoroughly before using. This removes excess sodium and ensures they layer evenly without making the chips soggy.
- → What's the best cheese for melting?
Sharp cheddar provides excellent flavor, while Monterey Jack melts beautifully. A combination of both gives you the best of both worlds—great taste and perfect texture.
- → How do I keep the nachos from getting soggy?
Avoid overloading with wet ingredients before baking. Add fresh toppings like sour cream, tomatoes, and cilantro after removing from the oven. Serve immediately for optimal crispiness.
- → Can I make these vegan?
Absolutely. Use vegan shredded cheese and dairy-free sour cream. The black-eyed peas provide plenty of protein and texture, making this a satisfying plant-based option.