Crispy chips topped with black-eyed peas, melted cheese, and fresh toppings for a Southern-Tex-Mex fusion.
# 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
# Method:
01 - Preheat 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 chips.
04 - Sprinkle shredded cheese generously over peas.
05 - Bake for 5 to 7 minutes until cheese is melted and bubbly.
06 - Remove from oven and immediately dollop with sour cream, then add 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.
