Black Eyed Pea Con Queso Recipes

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BLACK-EYED PEA CON QUESO



Black-eyed Pea Con Queso image

I found this recipe in a Southern Living Magazine. It's a great dip to serve to a group of friends while watching a football game!

Provided by Kim D.

Categories     Cheese

Time 30m

Yield 3 cups

Number Of Ingredients 6

1/2 cup butter
1 large onion, finely chopped
2 cloves garlic, pressed
1 (16 ounce) package Velveeta cheese
5 jalapenos, seeded and chopped
2 (15 7/8 ounce) cans black-eyed peas, rinsed and drained

Steps:

  • Melt butter in a large Dutch oven; add onions and garlic and saute until tender.
  • Add cheese and cook over low heat, stirring constantly until melted.
  • Stir in peppers and peas.
  • Cook stirring often until thoroughly heated.
  • Serve with tortilla chips.

BLACK-EYED PEA DIP CON QUESO



Black-Eyed Pea Dip Con Queso image

Make and share this Black-Eyed Pea Dip Con Queso recipe from Food.com.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 15m

Yield 3 cups

Number Of Ingredients 7

1/2 cup butter
1 large onion, finely chopped
2 garlic cloves, pressed
16 ounces Velveeta cheese, cubed
5 jalapeno peppers, chopped fine
31 ounces black-eyed peas, drained
serve with tortilla chips or Fritos corn chips

Steps:

  • Melt butter in heavy pot.
  • Add onion and garlic.
  • Saute until tender.
  • Reduce heat and add cheese and peppers.
  • Cook over low heat stirring constantly.
  • Stir in peas and heat through.
  • Serve with chips.

Nutrition Facts : Calories 980.3, Fat 65.3, SaturatedFat 41.4, Cholesterol 200.8, Sodium 3334.5, Carbohydrate 61.7, Fiber 11.1, Sugar 15.1, Protein 39.5

BLACK EYED PEA QUESADILLAS



Black Eyed Pea Quesadillas image

Looking for a way to use up those leftover new year's black eyed peas without boring your palate? Try these easy, versatile microwave wonders.

Provided by Russell Cooks

Categories     Lunch/Snacks

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

1 whole wheat tortilla
1/3 cup black-eyed peas, already cooked
1/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
2 slices summer sausage, cut into chunks
2 tablespoons chopped red onions

Steps:

  • Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
  • Using a slotted spoon, ladle the peas onto the tortilla.
  • Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
  • Keeping tortilla flat, microwave on high for 1 minute.
  • Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.

Nutrition Facts : Calories 332.2, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.7, Sodium 1454.8, Carbohydrate 39, Fiber 3.1, Sugar 1, Protein 15.6

MOROCCAN BLACK-EYED PEAS (COWPEAS)



Moroccan Black-Eyed Peas (Cowpeas) image

My daughters and I love growing heirloom purple hull peas, cowpeas, and black-eyed peas in our garden. This delicious Moroccan-style recipe smells so good while cooking and tastes so yummy.

Provided by TGural

Categories     Side Dish     Beans and Peas

Time 9h40m

Yield 8

Number Of Ingredients 12

1 ½ cups dried black-eyed peas (cowpeas)
1 onion, chopped
1 (8 ounce) can tomato sauce
½ cup olive oil
¼ cup chopped fresh cilantro
3 cloves garlic, finely chopped
1 ½ teaspoons salt
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
3 ½ cups water, or more if needed

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
  • Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 22.6 g, Fat 14.1 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 593.4 mg, Sugar 3.9 g

RICE CON QUESO



Rice Con Queso image

The exact recipe from Frances Moore Lappe's "Diet for a Small Planet". Great for a buffet dinner. Prep time does not include cooking the rice or beans.

Provided by zeldaz51

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups cooked brown rice, seasoned with salt and pepper
1 1/3 cups cooked black beans (or black-eyed peas, pinto beans, etc.)
3 garlic cloves, minced
1 large onion, chopped
1 (4 ounce) can chilies, chopped
1/2 lb ricotta cheese, thinned with a little low-fat milk (or thin with some yogurt)
3/4 lb shredded monterey jack cheese
1/2 cup shredded cheddar cheese
chopped black olives (optional)
onion (optional)
fresh parsley (optional)

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Mix together cooked rice, cooked beans, garlic, onion, and chiles. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
  • Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.

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