20 Minute Black-Eyed Pea Queso
Try this 20 Minute Black-Eyed Pea Queso recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cloves garlic minced
- 1/4 tsp sea salt
- 1 tbsp. olive oil
- juice of 1 lime
- 1/4 tsp freshly ground black pepper
- 1 tsp. chili powder
- 1 cup canned white beans drained and rinsed
- 2 tsp. diced jalapeã±o seeded (optional)
- 1/2 cup diced tomatoes with green chiles (i used ro*tel)
- 1/4 cup + 2 tbsp milk of choice
- 1 1/4 cup freshly grated white cheddar cheese (4-5 ounces)
- 1 (15-oz) can black-eyed peas drained and rinsed
- optional garnish: cilantro sliced jalapeã±o
- Carbohydrate 0.7535815625 g
- Cholesterol 0 mg
- Fat 3.384739375 g
- Fiber 0.0551406246125698 g
- Protein 0.0779859375 g
- Saturated Fat 0.467770625 g
- Serving Size 1 1 serving (10g)
- Sodium 54.8373125 mg
- Sugar 0.69844093788743 g
- Trans Fat 0.0943243750000002 g
- Calories 32 calories
Place white beans and 2 Tbsp. of the milk in a blender or food processor. Blend until smooth, 1-2 minutes. Set aside.Heat oil in a medium-sized skillet over medium heat. Add garlic, jalapeño, salt, pepper, and chili powder; cook 1 minute, until fragrant. Add tomatoes and pureed white beans; cook 1 minute, stirring to combine. Add cheese and remaining ¼ cup milk, and cook, stirring often, until cheese melts, 2-3 minutes. Stir in black-eyed peas and lime juice. Garnish, if desired. Serve hot with chips, crackers, or veggies.
