Black-Eyed Pea Nachos (Printable)

Crispy tortilla chips topped with black-eyed peas, melted cheddar, and fresh toppings for a satisfying Southern-meets-Tex-Mex appetizer.

# What you'll need:

→ Base

01 - 7 oz tortilla chips

→ Toppings

02 - 1 can (14 oz) black-eyed peas, drained and rinsed
03 - 7 oz shredded cheddar cheese or Monterey Jack
04 - 3.5 oz 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 your oven to 400°F.
02 - Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.
03 - Scatter the drained black-eyed peas evenly over the chips.
04 - Sprinkle the 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 come together in under 20 minutes, making them perfect when you need to look impressive without the stress.
  • Black-eyed peas add protein and substance so these actually fill you up, not just tease your appetite.
  • The contrast between melty cheese, cool sour cream, and spicy jalapeños keeps your palate dancing.
02 -
  • Don't assemble these more than a few minutes before eating—cold sour cream on cold chips is sad, but warm cheese with cool toppings is magic.
  • If you toss the black-eyed peas with smoked paprika or cumin before they hit the oven, you've just elevated the entire dish from good to memorable.
03 -
  • If you're making these for a crowd, use multiple smaller platters instead of one giant one—they stay warm longer and everyone gets to the good stuff faster.
  • Prep all your toppings in advance, but only assemble and bake right before serving; this dish is meant to be warm and fresh, not sitting around.
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