Ok, so just hear me out.
I know this combination sounds crazy psychotic. But it works.
And I literally couldn’t.stop.eating.them.
If you don’t already know, I have a deep love for black eyed peas. I’ve made more than one or two picos with them. I have loved beans/peas/legumes since I was itty bitty.
Let’s break it down:
Pinto Beans – Love them with cornbread, salt and pinto bean juice (you know, the broth its cooked in).
Butter Beans – I love these with ketchup, yes I said ketchup, cornbread, salt and butter bean juice.
Black Beans – I would throw these on anything. I just love the shit out of them.
Northern Beans – Oh, these are so special. They make the best throw-together-from-the-pantry soups, dips, whatever. They taste amazing.
Black Eyed Peas – These are straight up a Southern staple. You can eat these with a traditional Southern meal or make crazy shit like I do with them. Or both.
Because that’s what I do.
And, yes, this is a big ol’ fat cluster mess of a nacho bowl.
I mean, I can’t explain to you how difficult it is for me to put together a dish like this when I get an idea. I want to add EVERY SINGLE THING I LOVE ABOUT MEXICAN FOOD. I think I need a taco truck.
I end up crowding that shit. I mean, seriously, look at these nachos.
I had to negotiate with myself and eliminate about four things. There’s so many things I want my nachos to have. I just can’t help it.
I really can’t get enough Mexican food. Here’s your printable-
Shredded Chicken, White Corn and Black Eyed Pea Nachos
- 1 lb. boneless, skinless chicken breasts
- 1 package taco seasoning
- 3 ears corn, shucked (or 1 can white corn, drained and rinsed)
- 1 can black eye peas, drained and rinsed
- Tortilla chips
- 4 oz cream cheese
- 1/2 cup sour cream
- 2 dashes hot sauce
- 1 can petite diced tomatoes, drained and rinsed
- 1/2 yellow onion, diced
- 1 jalapeno pepper, diced
- 1 tsp white vinegar
- 1 tbsp olive oil
- Juice of 1/2 lime
- 1 tbsp sea salt
- 2 1/2 cups white cheddar cheese, shredded (divided)
- Cilantro, chopped
- Black olives
- Jalapenos, sliced
- Tomatoes, chopped
- Sour Cream
- Cheese (additional)
- Sprinkle the taco seasoning over the chicken and grill, bake or broil until done; shred.
- Combine the chicken through 2 cups of cheese in a big ass bowl. I mean, seriously, you may want to KitchenAid that shit.
- Preheat oven to 425 degrees.
- Pour the chicken mixture over tortilla chips in an oven safe bowl, top with remaining cheese and bake for 10 minutes, or until cheese has melted.
- Top with cilantro, olives, jalapenos, tomatoes, sour cream and extra cheese.