Black-Eyed Pea Nachos (Printable)

Crispy chips topped with black-eyed peas, melted cheese, sour cream, jalapeños, and fresh garnishes—a hearty 20-minute appetizer perfect for sharing.

# What You 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

# How to Make It:

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 twenty minutes flat, making them perfect for when you need something that looks impressive but doesn't demand hours in the kitchen.
  • The black-eyed peas add unexpected protein and earthiness that transforms ordinary nachos into something with real character.
  • You can customize every layer to match what you have on hand, so they work whether you're cooking for a crowd or just yourself.
02 -
  • The moment the cheese comes out of the oven is your window to add toppings—if you wait too long, everything gets cold and the flavors don't meld the way they should.
  • Rinsing the canned peas makes a genuine difference in the final taste, removing that tinny flavor that can linger if you skip this step.
03 -
  • Toss your black-eyed peas with a tiny pinch of smoked paprika or cumin before layering them—this one small step deepens the flavor in a way that feels almost secret.
  • Keep your sour cream separate until the very last moment; if it warms up too much on the hot chips, it loses that cool tang that makes everything work.
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