Black Eyed Pea Con Queso
Creamy, spicy, and utterly irresistible, Black Eyed Pea Con Queso is the ultimate crowd-pleasing dip for your next gathering. This Tex-Mex-inspired recipe elevates classic queso with the addition of hearty black-eyed peas, blending their earthy richness with tangy cheddar and Monterey Jack cheeses. A touch of cream cheese creates a velvety texture, while diced tomatoes with green chilies, jalapeños, and smoky spices like cumin and paprika pack a flavorful punch. Finished with a burst of freshness from chopped cilantro, this easy-to-make dip is ready in just 30 minutes and pairs perfectly with crispy tortilla chips. Whether you're hosting a party or enjoying a cozy night in, this warm, melty dip is sure to steal the spotlight.
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Recipe Information
Ingredients
- 15 oz Black-eyed peas (canned, drained and rinsed)
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 4 oz Cream cheese (softened)
- 10 oz Diced tomatoes with green chilies (canned)
- 1 medium Jalapeño (seeded and finely chopped)
- 2 cloves Garlic (minced)
- 1 small Yellow onion (finely chopped)
- 2 tbsp Unsalted butter
- 1 tsp Cumin
- 1 tsp Chili powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Salt
- 2 tbsp Fresh cilantro (chopped)
- 1 bag Tortilla chips (for serving)
Instructions
In a medium-sized saucepan, melt the unsalted butter over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and chopped jalapeño. Cook for another 1-2 minutes until fragrant.
Add the cumin, chili powder, smoked paprika, and salt to the pan. Stir to combine the spices with the vegetables, cooking for 1 minute.
Stir in the canned diced tomatoes with green chilies. Lower the heat and let the mixture simmer for 3-4 minutes.
Using a wooden spoon or silicone spatula, mix in the softened cream cheese until fully melted and incorporated.
Reduce the heat to low and add the shredded cheddar and Monterey Jack cheeses in small batches, stirring constantly to melt each addition fully before adding more.
Gently fold in the black-eyed peas to the cheese mixture, ensuring they are evenly coated.
Remove the saucepan from heat and stir in the chopped cilantro.
Transfer the dip to a serving bowl. Garnish with additional cilantro if desired.
Serve warm with tortilla chips on the side for dipping. Enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 491 mg | 38% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
