Save Black-Eyed Pea Nachos are a Southern-inspired twist on classic nachos, offering a hearty and flavorful alternative for your next gathering. This easy appetizer combines crispy tortilla chips with nutrient-dense black-eyed peas and gooey melted cheese, making it a perfect choice for game day or a casual evening snack.
Save These nachos are not only simple to prepare but also highly customizable. With fresh ingredients like jalapeños, tomatoes, and spring onions, every bite is packed with texture and a vibrant mix of flavors that will keep your guests coming back for more.
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 an extra layer of flavor, try tossing the black-eyed peas with a pinch of smoked paprika or cumin before scattering them over the chips. Ensuring the peas are well-drained and rinsed will help keep your nachos crispy during the baking process.
Varianten und Anpassungen
You can easily adapt this recipe to suit different dietary needs. For a vegan version, substitute the cheddar and sour cream with your favorite vegan cheese and dairy-free sour cream alternatives. For more zing, try adding diced red onion or swap fresh jalapeños for pickled ones.
Serviervorschläge
These nachos are best enjoyed fresh and hot right off the baking sheet. To round out the experience, pair them with a crisp lager or a refreshing margarita for the ultimate game day snack spread.
Save With their hearty ingredients and bold flavors, Black-Eyed Pea Nachos are a satisfying dish that brings a touch of the South to your appetizer table. Quick to make and delicious to eat, they are sure to become a new favorite for any casual gathering.
Recipe FAQ
- → Can I make these nachos ahead of time?
Prepare the base with chips and cheese in advance, but bake just before serving to maintain crispiness. Add cold toppings after heating.
- → What other beans work well in this dish?
Pinto beans, black beans, or kidney beans make excellent substitutes while maintaining that hearty texture and Southern flair.
- → How do I keep the chips from getting soggy?
Avoid adding sour cream, tomatoes, or other moist toppings until after baking. Serve immediately once assembled.
- → Can I cook these on the stovetop?
Yes, use a large skillet over medium-low heat with a lid to melt the cheese, then finish with cold toppings.
- → What's the best cheese for melting?
Cheddar, Monterey Jack, or a Mexican blend all melt beautifully and complement the black-eyed peas perfectly.
- → Are these suitable for meal prep?
The assembled base stores well in the refrigerator for 1-2 days. Reheat in the oven and add fresh toppings before serving.