Black-Eyed Pea Nachos (Printable)

Crispy chips loaded with black-eyed peas, melted cheese, and fresh toppings—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 Steps:

01 - Preheat oven to 400°F.
02 - Spread tortilla chips evenly on a large baking sheet or ovenproof platter in a single layer.
03 - Scatter drained black-eyed peas evenly over the tortilla 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. Serve immediately while hot.

# Expert Tips:

01 -
  • Unique Flavor: A delicious Southern twist on a Tex-Mex classic.
  • Quick & Easy: Ready in just 20 minutes from start to finish.
  • Crowd Pleaser: Perfect for groups and game day snacking.
  • Vegetarian Friendly: A protein-packed option for meat-free diets.
02 -
  • Avoid Sogginess: Rinse and dry the black-eyed peas thoroughly before adding them to the chips.
  • Even Melting: Spread the chips in a single layer to ensure every chip gets covered in melty cheese.
  • Fresh Toppings: Add the cold toppings like sour cream and tomato only after baking to preserve their fresh texture.
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