Black-Eyed Pea Nachos

Photo: psfreeman

Move over, salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas. Recipe from the Whole Foods Market website:

Yield: 4 servings
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  • 2 teaspoon(s) canola oil
  • 1/2 red onion, diced
  • 3 clove(s) garlic, finely chopped
  • 1/2 16-ounce bag(s) frozen black-Eyed Peas, prepared according to package directions (1 1/2 cups)
  • 1/4 teaspoon(s) sea salt
  • 4 ounce(s) (about 5 cups) tortilla chips
  • 1 cup(s) shredded Monterey Jack cheese
  • 1/2 cup(s) chopped cilantro
  • 1/2 lime
  • Sriracha sauce to taste


  1. Preheat oven to 450°F. In a medium skillet, heat canola oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Stir in peas and salt and cook 1 more minute.

  2. Spread chips over the bottom of a 9- x 13-inch baking dish and spoon pea mixture over the top. Sprinkle with cheese and bake just until cheese melts and the nachos are very hot, 8 to 10 minutes. Sprinkle with cilantro and squeeze lime over the top of the nachos. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.
December 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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