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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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