Save to Pinterest A Southern-inspired twist on classic nachos, these Black-Eyed Pea Nachos are loaded with crispy tortilla chips, hearty black-eyed peas, melty cheese, tangy sour cream, and spicy jalapeños. It is the perfect easy-to-make appetizer for game day or a casual gathering with friends.
Save to Pinterest This dish reimagines a classic snack by introducing the earthy flavor of black-eyed peas to a bed of golden chips and bubbly cheese. Whether you are hosting a party or looking for a quick vegetarian snack, these nachos deliver a satisfying crunch in every bite.
Ingredients
- Base: 200 g (about 7 oz) tortilla chips
- Toppings: 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; Hot sauce, to taste
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
For extra flavor, toss the black-eyed peas with a pinch of smoked paprika or cumin before adding them to the chips. This adds a smoky depth that complements the spicy jalapeños.
Varianten und Anpassungen
To make this dish vegan, substitute the cheddar with your favorite vegan cheese and use a dairy-free sour cream. For added zing, try incorporating diced red onion or pickled jalapeños into the toppings.
Serviervorschläge
Pair these hearty nachos with a crisp lager or a fresh margarita. The cool, citrusy notes of the drinks help balance the heat from the jalapeños and the richness of the melted cheese.
Save to Pinterest Enjoy this flavorful, Southern-inspired snack while it is fresh and warm. With its simple preparation and bold ingredients, it is sure to become a favorite in your appetizer rotation.
Questions & Answers
- → Can I make these ahead of time?
The base nachos with chips, peas, and cheese can be assembled ahead and baked just before serving. Add fresh toppings like sour cream, cilantro, and lime after baking to maintain their texture and flavor.
- → What else can I top these with?
Diced avocado, pickled jalapeños, black beans, corn, or shredded lettuce work well. For extra protein, add shredded chicken or ground beef. Pico de gallo or guacamole make excellent additions too.
- → How do I keep the chips from getting soggy?
Use sturdy, thick-cut tortilla chips that can withstand the weight of toppings. Avoid overloading with wet ingredients and serve immediately after baking. Adding sour cream and fresh toppings individually helps maintain crunch.
- → Can I use canned black-eyed peas?
Yes, canned black-eyed peas work perfectly for this dish. Just drain and rinse them thoroughly before scattering over the chips. You can toss them with smoked paprika or cumin for extra flavor.
- → What's the best cheese for melting?
Cheddar, Monterey Jack, or a Mexican blend all melt beautifully. Shred your own cheese from blocks for the smoothest melt, avoiding pre-shredded varieties which contain anti-caking agents.
- → Are these spicy?
The heat level depends on the jalapeños. Removing seeds and membranes reduces spice significantly. Serve with hot sauce on the side so guests can adjust heat to their preference.