| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | American | Holiday, Texas, Southern | 1 | Servings |
INGREDIENTS
| 1 3/4 | c | Dried black-eyed peas |
| 5 | Canned jalapeno peppers; seeded and chopped (reserve liquid) | |
| 1/3 | c | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1 | c | Butter |
| 2 | c | American cheese; shredded |
| 4 | oz | Canned green chilies; chopped |
| 1 | tb | Jalapeno pepper liquid |
INSTRUCTIONS
Wash and cook peas. Combine with jalapeno peppers, onion and garlic in blender container. Blend until smooth. Set aside. Combine butter and cheese in top of double boiler. Cook and stir over low heat until melted. Add chilies, jalapeno liquid and pea mixture. Heat thoroughly and serve over corn chips. Tastes even better when reheated. Recipe by: Tastes and Tales from Texas, 1984, p. 3 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@earthlink.net> on Dec 30, 1997
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