Recipe: <!-- -->Black-Eyed Pea Nachos<!-- -->
Move over, salsa! Flavorful, fiery Sriracha sauce is a superb topper for nachos made with delicious black-eyed peas.
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Cooking tools:
- Oven
- Skillet
- Baking dish
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing spoon
- Wooden spoon
- Spatula
- Serving platter
Ingredients
- 2 teaspoons canola oil
- 1/2 medium red onion, diced
- 3 cloves garlic, finely chopped
- 1/2 (16-ounce) bag frozen black-eyed peas, prepared according to package directions (1 1/2 cups)
- 1/4 teaspoon fine sea salt
- 4 ounces (about 5 cups) tortilla chips
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
- 1/2 lime
- Sriracha sauce to taste
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