Black-Eyed Pea Nachos (Printable)

Crispy chips topped with black-eyed peas, melted cheese, and fresh toppings for a Southern twist on nachos.

# Components:

→ 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 - Set 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 top.
05 - Bake in the oven for 5 to 7 minutes, or until the cheese is melted and bubbly.
06 - Remove from the 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 Advice:

01 -
  • They taste indulgent and loaded but come together in less time than ordering takeout.
  • Black-eyed peas give you serious substance and protein without feeling heavy like meat-based versions.
  • The combination of melted cheese, bright cilantro, and lime creates this perfect balance that keeps people reaching for more.
02 -
  • Rinsing your canned black-eyed peas thoroughly makes a real difference—it removes excess starch that can make the nachos watery and the chips soggy.
  • Add the cool toppings right after the nachos come out of the oven, not before baking, so the sour cream stays creamy and the fresh vegetables don't wilt.
03 -
  • Spread your chips in a single layer with slight overlaps so every chip gets some of the melted cheese and toppings.
  • If you're feeding a crowd, assemble two smaller platters instead of one large one—nachos are best eaten hot and fresh, and smaller batches stay that way longer.
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