Ingredients:
- 4 cans black eyed peas, drained
- 1 sm. onion, finely diced
- 1/4 c. chopped jalapeno peppers (more or less to taste)
- 1/2 c. chopped poblano peppers (more or less to taste)
- 5 c. shredded Colby Jack cheese
- 8 oz. sour cream
- 1/2 c. picante sauce
- 2 tsp. salt
- 1 & 1/2 tsp. black pepper
Directions:
- Preheat oven to 350 degrees.
- Drain black eyed peas well.
- Mash peas with fork or pastry blender.
- Mix in diced onion, chopped jalapenos, and chopped poblanos.
- Mix in 2 & 1/2 cups of shredded cheese, sour cream, and picante sauce.
- Add salt and pepper to taste.
- Spread into a casserole dish.
- Top with remaining cheese.
- Bake at 350 for about 40 minutes.
- Serve warm with chips.
Sarabeth prefers Tillamook cheese for this recipe. It can also be made with black beans for guests who prefer Tex-Mex flavors. Simply substitute the black eyed peas for canned black beans in the same quantity and follow the directions as written.
Enjoy!