Black-Eyed Pea Nachos (Printable)

Crispy chips loaded with black-eyed peas, cheese, and zesty toppings for a hearty appetizer.

# What you need:

→ Base

01 - Tortilla chips, 7 ounces

→ Toppings

02 - Black-eyed peas, 1 can (14 ounces), drained and rinsed
03 - Shredded cheddar cheese or Monterey Jack, 7 ounces
04 - Sour cream, 3.5 ounces
05 - Fresh jalapeños, 1 to 2, thinly sliced
06 - Medium tomato, 1, diced
07 - Spring onions, 2, thinly sliced
08 - Fresh cilantro leaves, for garnish
09 - Lime, 1, cut into wedges

→ Optional

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

# How to make it:

01 - Set oven temperature to 400°F
02 - Spread tortilla chips evenly across a large baking sheet or ovenproof platter
03 - Distribute drained black-eyed peas evenly over the chips
04 - Sprinkle shredded cheese generously over the black-eyed peas
05 - Bake for 5 to 7 minutes until cheese is melted and bubbly
06 - Remove from 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 fusion of Southern and Tex-Mex culinary traditions.
  • Quick and easy to assemble in just 20 minutes from start to finish.
  • A nutrient-dense vegetarian option that doesn't compromise on flavor or texture.
02 -
  • Drain and rinse the peas thoroughly to ensure the tortilla chips stay crispy during baking.
  • Layer the cheese both under and over the peas to lock the toppings in place.
  • Serve with lime wedges on the side to allow guests to add a fresh burst of acidity.
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