Categories: Appetizers
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound Mexican chorizo, removed from any casing
- 1/4 medium onion, diced
- 6 roasted jalapeños, seeds and stems removed, diced
- 2 cups cooked collard greens, drained and finely chopped
- 2 cups cooked black-eyed peas, drained or one 15-ounce can of black-eyed peas, drained
- 8 ounces cream cheese, cubed
- 4 cups shredded Muenster (16 ounces)
- 1/2 cup half-and-half
- 1 teaspoon lime juice (optional)
- 1/2 cup chopped cilantro
- Salt to taste
- Tortilla chips
Directions
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Preheat the oven to 375 degrees. In a large oven-proof skillet, such as a cast iron skillet, heat the oil on medium low and add the Mexican chorizo and onion. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.
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Stir into the skillet the diced jalapeños, black-eyed peas and collard greens. Evenly distribute on top the cubed cream cheese and shredded Muenster then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lime juice. Garnish with chopped cilantro and add salt to taste. Serve with tortilla chips