Black-Eyed Pea Nachos (Printable Version)

Crispy chips layered with black-eyed peas, melted cheese, and zesty toppings for a Southern twist on a favorite crowd-pleaser.

# The Ingredients You'll Need:

→ 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

# Step-by-Step Instructions:

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.

# Additional Tips::

01 -
  • Combines Southern soul with classic Tex-Mex flavors.
  • Hearty, vegetarian-friendly, and protein-packed with black-eyed peas.
  • Ready in just 20 minutes from prep to table.
  • An easy, crowd-pleasing appetizer for game days or gatherings.
02 -
  • Thoroughly drain and rinse the black-eyed peas to ensure the chips remain crispy.
  • Use a large baking sheet to spread the chips in a single layer for even melting.
  • Garnish with cold toppings immediately after the cheese is melted for a great temperature contrast.
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