Black-Eyed Pea Nachos (Printable)

Crispy chips topped with black-eyed peas, melted cheese, and fresh toppings for a Southern-style appetizer ready in 20 minutes.

# What You'll Need:

→ Base

01 - 7 ounces tortilla chips

→ Toppings

02 - 1 can (14 ounces) black-eyed peas, drained and rinsed
03 - 7 ounces shredded cheddar cheese or Monterey Jack
04 - 3.5 ounces 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

# How to Make It:

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 Suggestions:

01 -
  • Southern-Inspired: A unique twist on a Tex-Mex classic using hearty black-eyed peas.
  • Quick and Easy: Ready in just 20 minutes from start to finish.
  • Versatile: Great as an appetizer for game days or casual social gatherings.
02 -
  • Ensure the black-eyed peas are thoroughly drained and rinsed to prevent the chips from becoming soggy.
  • Use a large baking sheet to ensure the chips are spread in a single layer for even cheese melting.
  • Always check ingredient labels for allergens like Milk or Gluten if serving guests with dietary restrictions.
Go Back