Crispy chips topped with black-eyed peas, melted cheese, and fresh toppings for a Southern twist on nachos.
# Needed Ingredients:
→ 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
# Preparation Steps:
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
