Thursday's Meal: Black-Eyed Pea Nachos - | KTBC Fox 7 | News, Weather, Sports

Thursday's Meal: Black-Eyed Pea Nachos

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Mari Soto, from Whole Foods, joined us in the Good Day studio to show us a twist on a classic snack that is perfect for Super Bowl weekend.

Recipe: Black-Eyed Pea Nachos


  • 2 teaspoons expeller-pressed canola oil
  • 1/2 red onion, diced
  • 3 cloves garlic, finely chopped
  • 1/2 (16-ounce) bag frozen 365 Everyday Value Black-Eyed Peas, prepared according to package directions (1 1/2 cups)
  • 1/4 teaspoon sea salt
  • 4 ounces (about 5 cups) tortilla chips
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro
  • 1/2 lime
  • Sriracha sauce to taste


  1. Preheat oven to 450°F.
  2. In a medium skillet, heat canola oil over medium-high heat.
  3. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes.
  4. Stir in peas and salt and cook 1 more minute.
  5. 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.
  6. Sprinkle with cilantro and squeeze lime over the top of the nachos.
  7. Squirt Sriracha sauce over the top (careful, it's very spicy!) and serve warm.
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