Black-Eyed Pea Con Queso

Southern Living
3 cups


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1/2 cup butter or margarine
1 large onion, finely chopped
2 garlic cloves, pressed
1 (16-ounce) loaf process cheese spread, cubed
5 jalapeño peppers, unseeded and chopped
2 (15.8-ounce) cans black-eyed peas, drained


Melt butter in a large Dutch oven; add onion and garlic, and sauté until tender. Add cheese, and cook over low heat, stirring constantly, until it melts. Stir in peppers and peas; cook, stirring often, until thoroughly heated. Serve with tortilla chips.

Created date

October 2003