Black-Eyed Peas con Queso

Name: Black-Eyed Peas con Queso
Ingredients: tortilla chips, for serving; 2 (15.8-ounce) cans black-eyed peas, drained; 4 jalapeño peppers, seeded and chopped; 1 tablespoon finely chopped fresh cilantro, plus more for added flavor and garnish; ¼ cup (½ stick) butter or margarine; 1 medium onion, finely chopped; ¼ cup (½ stick) butter or margarine; 1 (16-ounce) loaf processed cheese spread, cubed; 2 cloves garlic, pressed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Southern Cocktails

By Denise Gee

Published 2007

About

Here we elevate the status of canned black-eyed peas. Instead of being a modest side dish, it’s the main event, jazzed up with jalapeños, cilantro, and gooey hot cheese. Seriously: Be prepared to hand out this recipe just after you serve this dish—your friends will hound you otherwise.

Ingredients

¼ cup (½ stick) butter or margarine
1 medium onion, finely chopped

Side dish
Vegetarian

Method

Melt the butter in a large Dutch oven. Add the onion and garlic and sauté until tender.

Add the cheese and cook over medium heat, stirring until melted.

Stir in the 1 tablespoon cilantro, peppers, and black-eyed peas. Reduce the heat and let the mixture simmer for 3 to 5 minutes or u