Black-Eyed Peas and Pimento Cheese Nachos
Carla is adding a delicious twist to nachos!
- step-by-step directions
- 3 tablespoons unsalted butter
- 1/4 cup yellow onion (peeled, minced)
- 1 clove garlic (peeled, minced)
- 1 tablespoon mustard powder
- 1/2 teaspoon sweet paprika
- 1/2-3/4 teaspoon cayenne pepper
- 1 1/2 teaspoons Kosher salt
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 12 ounces extra-sharp cheddar cheese (shredded)
- 8 ounces cream cheese (softened)
- 3/4 cup roasted red peppers or pimentos (drained and finely diced)
- Freshly ground black pepper (to taste)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- 1/2 teapsoon freshly ground black pepper
- 1 can black-eyed peas (drained, rinsed, 15 ounces)
- 1/2 English cucumber (small dice)
- 1/2 white onion (peeled, small dice)
- 1/2 bunch parsley (roughly chopped)
- 1/2 cup vine tomatoes (small dice)
- 2 tablespoons dill (chopped)
- 3 tablespoons white wine vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 1 bag blue corn tortilla chips
- For the Pimento Sauce: In a large saucepan, add the butter and heat over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute. Add the mustard, paprika, cayenne and salt and whisk to combine. Cook for an additional 2 minutes. Sprinkle the flour over the onion mixture and stir to combine. Cook for 5 minutes. Gradually whisk in the milk. Simmer, whisking occasionally, for 10 minutes, until thickened.
- Add the cheddar cheese, stirring until melted. Stir in the cream cheese. Fold in the roasted peppers and season with black pepper. Keep warm on the stove until ready to serve.
- For the Spiced Black-Eyed Peas: In a small bowl add the cumin, coriander, cardamom, cayenne pepper, salt and pepper and mix to combine.
- Place the black-eyed peas in a medium bowl, add the spice rub and toss to coat.
- For the Cucumber Relish: In a medium bowl add the cucumber, onion, parsley, tomatoes, and dill and mix to combine.
- In a separate small bowl add the vinegar and olive oil and whisk to combine. Season with salt and pepper. Drizzle over the cucumber mixture and toss to combine. Season with salt and pepper.
- For the Nachos: Spread the chips onto a large platter, top with cheese sauce, black-eyed peas and cucumber relish. Serve.
- Tip: The extra spice rub can be stored in an airtight container for up to 6 months. It is perfect to use as a rub for any chicken, beef or pork dish!
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