Black-Eyed Pea Nachos (Print View)

Crispy chips topped with black-eyed peas, melted cheese, sour cream, and jalapeños—a Southern twist on classic nachos.

# 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 tortilla chips evenly on a large baking sheet or ovenproof platter
03 - Scatter drained black-eyed peas evenly over the chips
04 - Sprinkle shredded cheese generously over the black-eyed peas
05 - Bake in the oven for 5 to 7 minutes or 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 Insights:

01 -
  • A fun Southern twist on traditional nachos.
  • Quick and easy, requiring only 20 minutes of total time.
  • Loaded with protein-rich black-eyed peas and melty cheese.
  • Highly customizable with optional toppings like avocado and hot sauce.
02 -
  • Use a large enough baking sheet so the chips can spread out for even cheese distribution.
  • Add the cold toppings like sour cream and fresh tomatoes only after the nachos come out of the oven to keep them fresh.
  • Check the labels on your tortilla chips to ensure they are gluten-free if catering to allergies.
Go Back