Black Eyed Pea Pomegranate Queso

I know what you’re gonna say. You put black eyed peas and pomegranate in your queso??


Black Eyed Pea Pomegranate Queso


Shea, are you just trying to be crazy off the charts creative? 

No, I have an overactive food brain.

I have ideas about food that literally pop up in my head daily. Hourly. I have no control over this – I text myself random ideas so I don’t forget them if I’m busy. I’ve learned to trust my instincts when it comes to my palate. Am I on point every time? Absolutely not. But creating good food is definitely a trial and error kinda thing.

This is good stuff. I tend to make salsas, picos, etc. on a regular basis around here. Sometimes they include different kinds of beans or peas, sometimes pomegranate, of course with the usual stuff  – tomatoes, onions, jalapenos, cilantro, etc.

This time I got a wild hair and wanted to see what my queso would taste like combined with the last batch of salsa, which was black eyed pea pomegranate. 


Remember this queso? That’s what I used to combine with the black eyed pea salsa. If you’re not in the mood to make the cheese part yourself, you could always use store bought queso. It won’t hurt my feelings.

But don’t skimp on the pomegranate arils. They make this so unique.

Not only do I want to put jalapeños on everything, I think I could put these little arils on everything too.


Not only is it delicious, it’s so pretty.


Print here-

Black Eyed Pea Pomegranate Queso


  • 1 can petite diced tomatoes, rinsed and drained
  • 1 can black eyed peas, rinsed and drained
  • 1 jalapeno pepper, washed and diced (2 if you like heat)
  • 1/2 yellow onion, diced
  • 3/4 cup pomegranate arils
  • 2 tbsp lime juice
  • Handful fresh cilantro, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp white vinegar
  • Salt, to taste
  • This Queso
  • Jalapeno Slices, scallions and pomegranate arils, for garnishing


  • Combine tomatoes through vinegar in a large bowl.
  • Salt to taste.
  • Make queso, and add tomato pea mixture (it's essentially black eyed pea salsa), as much or little as you want.
  • Top with jalapeno slices and more pomegranate arils.
  • [xyz-ihs snippet="Swoop"]


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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