Black-Eyed Pea Nachos (Printable Version)

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

# List of Ingredients:

→ 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 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 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 -
  • They're ready in 20 minutes flat, which means you can make them the moment someone says yes to coming over.
  • The black-eyed peas add this earthy, protein-packed heartiness that makes nachos feel like actual food instead of just cheese on chips.
  • Everyone who tries them asks if there's some secret ingredient, and it's fun to tell them it's just good timing and crispy tortilla chips.
02 -
  • Don't skip rinsing the canned black-eyed peas—that starchy liquid will make them gummy and rob them of their nutty flavor.
  • Arrange your toppings in small piles rather than mixing everything together, so each bite has something different to discover.
  • The window between perfectly melted and slightly overcooked is about two minutes, so set a timer and peek at around the five-minute mark.
03 -
  • If you're feeding a crowd, make two pans and rotate them in and out of the oven rather than trying to pile everything onto one sheet—it's easier to keep the texture consistent.
  • Keep your lime wedges nearby and squeeze them generously over your own plate right before eating; the acid is the secret that ties all the flavors together.
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