Kitchens throughout the south, and elsewhere I suppose, will feature black-eyed peas on New Year’s Day. Long associated with bringing good luck for the coming year, black-eyed peas are a culinary must on January 1st. I’ve choked back one or two symbolic peas for as long as I remember on the first day of each new year. I’m not really a black-eyed pea fan, to tell you the truth. That is until I came across this gem of a recipe a few years back.
Basically, friends, this is Black-Eyed Pea Queso. I’m pretty sure melted cheese will make anything taste good and, in this instance, black-eyed peas are no exception.
Even my biggest critics give this New Year’s Day dip rave reviews:
“It’s totally delish, mom.”
“Yep. It’s da bomb diggity.” (I assume this is a compliment)
“Yummy in my tummy!”
One year I added crumbled chorizo for Husband. He would have given the dip rave reviews, but his mouth was too full to speak. On another lucky occasion I had left over bacon and chopped green onions and tossed them in for extra good measure. Add what you like, play with the spice. Green chilis would be delicious too.
Be bold. Be brave. (You can’t mess up queso.) But, most of all be lucky.
- 1 (14-oz) can black-eyed peas, rinsed and drained
- ½ onion, chopped
- 1 cup cheddar cheese, grated
- ¼ cup sour cream
- 8-10 jarred jalapeños slices
- 4-5 drops Cholula Hot Sauce (or more!)
- salt & pepper to taste
- 2 slices crumbled bacon (optional) or
- ¼ cup cooked chorizo (optional)
- Preheat oven to 375 degrees.
- In a mixing bowl, add half of the black-eyed peas. Mash with the back of a fork until smooth.
- Add the remaining black-eyed peas and additional ingredients. Mix until well combined.
- Pour mixture into a small baking dish and bake for 25-30 minutes until bubbly around the edges.
- Serve warm with Fritos or tortilla chips.
Happy New Year’s friends!