Black-Eyed Pea Nachos

Give your snack game a Southern-inspired upgrade with these Black-Eyed Pea Nachos. Combining the crunch of golden tortilla chips with the heartiness of black-eyed peas and the creamy richness of melted cheddar, this dish is a flavorful twist on a classic favorite. Whether you are hosting a game day or looking for a quick and easy appetizer, these nachos come together in just 20 minutes.

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This recipe balances the spicy heat of fresh jalapeños with the coolness of sour cream and tangy lime, ensuring every bite is a perfect explosion of Tex-Mex and Southern flavors.

Ingredients

• 200 g (about 7 oz) tortilla chips
• 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
• Optional: Hot sauce, to taste

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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

To ensure the chips stay crispy, make sure the black-eyed peas are thoroughly drained and rinsed before adding them. Using a large baking sheet allows for even distribution, so every chip gets a fair share of melted cheese and toppings.

Varianten und Anpassungen

For an extra layer of flavor, toss the black-eyed peas with a pinch of smoked paprika or cumin before scattering them. To make this dish vegan, simply substitute the cheddar and sour cream with your favorite vegan cheese and dairy-free sour cream alternatives. Adding diced red onion or pickled jalapeños can also provide a sharper zing.

Serviervorschläge

Serve these nachos hot with extra lime wedges on the side to brighten the flavors. They pair exceptionally well with a crisp lager or a fresh margarita. For a complete meal, consider topping with diced avocado or your favorite hot sauce.

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With 370 calories and 13g of protein per serving, these Black-Eyed Pea Nachos are a satisfying and flavorful choice for any gathering. Enjoy the hearty, melted goodness while it's fresh out of the oven!

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Frequently Asked Recipe Questions

→ Can I use canned black-eyed peas?

Yes, canned black-eyed peas work perfectly for this dish. Just drain and rinse them thoroughly before spreading over the tortilla chips. They're already cooked, so they'll heat through nicely while the cheese melts.

→ What cheese works best?

Sharp cheddar provides excellent flavor, while Monterey Jack melts beautifully. A blend of both gives you the best of both worlds—great taste and perfect meltability. You can also use pepper jack for extra spice.

→ How do I keep nachos from getting soggy?

Don't overload the chips with too many wet ingredients initially. Bake the chips with just the beans and cheese first, then add cold toppings like sour cream, tomatoes, and jalapeños after baking. Serve immediately for the crispest texture.

→ Can I make these vegan?

Absolutely. Use vegan shredded cheese and dairy-free sour cream. The black-eyed peas and vegetables naturally provide plenty of flavor and substance. You might want to add extra spices like cumin or chili powder to boost the flavor profile.

→ What can I serve with these?

These pair wonderfully with ice-cold lager, classic margaritas, or Mexican beer. They're substantial enough to stand alone as a meal, but also work alongside guacamole, Mexican rice, or a simple green salad.

→ How far ahead can I prepare ingredients?

You can dice the tomatoes, slice the jalapeños and onions, and drain the peas up to a day in advance. Store everything separately in the refrigerator. The assembly should happen just before baking for the best results.