You guys, I wanted to serve black-eyed peas on New Year's Day but not as a main. This was perfect - and many of my guests had never had black-eyed peas and LOVED it! Total win! Also, I doubled it and baked it in a cast iron skillet.
1 (14-oz.) can black-eyed peas
1/4 onion, finely chopped
1/4 c. sour cream
8 slices pickled jalapeño,
chopped
1 c. grated sharp cheddar cheese
3 tbsp. salsa
Hot sauce, to taste (Cholula)
Salt and black pepper, to taste
Preheat to 350°F. Drain the black-eyed
peas and add them to a bowl. Partially mash the
peas, leaving some whole. Add all other
ingredients, stirring to combine. Spread the mixture into a 1 1/2 quart baking
dish and bake for 20 to 30 minutes until hot and
bubbly. Serve with tortilla chips!
