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-
- 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.
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[email protected]April 26, 2015 at 9:59 PM
Awesome!!! It looks so mouthwatering.
Adam J. HollandApril 25, 2015 at 7:08 PM
Confession — I might be the only Southern boy who doesn’t like black eyed peas. But before you go into bitch mode, just know that this concoction of yours might just be the ticket to give them another chance. Looks wonderful!
P.S. – If you get a taco truck, please name it “Shut Your Taco Hole!”
SheaApril 25, 2015 at 7:19 PM
What true Southerner doesn’t appreciate black eyed peas??? And, no, I will not name my truck anything that involves the word “hole”.
Adam J. HollandApril 25, 2015 at 10:44 PM
Here’s the thing… My ma-maw once commented to me that I wasn’t a ‘Holland’ because I didn’t care for tomatoes from the vine. Interestingly, she said that while I was helping her shell peas beneath a pecan tree in her backyard. — I’m a southerner. — I can grow and fry okra better than anyone. And I can grow a tomato from any seed you throw my way. On top of all that, I can dip Copenhagen without getting dizzy!
SheaApril 25, 2015 at 10:49 PM
Adam, you’ve officially confirmed your Southern status with me. You’ve shelled peas and can grow tomatoes.
Solid as a rock.