Black-Eyed Pea Nachos (Printable)

Loaded nachos featuring black-eyed peas, melted cheese, and zesty toppings for a Southern twist.

# 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

# Steps:

01 - Preheat oven to 400 degrees Fahrenheit
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 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 Advice:

01 -
  • Quick Prep: Ready in just 20 minutes from start to finish.
  • Vegetarian Friendly: A hearty meatless option that satisfies everyone.
  • Easy to Make: Minimal tools and simple steps make this perfect for beginners.
02 -
  • Use a large baking sheet so that the chips are spread out for even cheese coverage.
  • Serve immediately to maintain the contrast between the hot chips and cool sour cream.
  • Always check labels for allergens, particularly if you need gluten-free tortilla chips.
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