Black-Eyed Pea Nachos

Serves 4

Move over, salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas.

Ingredients

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

Method

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.

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.

Nutrition

Per serving: 330 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 310mg sodium, 50g total carbohydrate (9g dietary fiber, 6g sugar), 13g protein

http://www.breadcircus.com/recipes/3194