Carla Hall’s PopCorners Soul Nachos: Black-Eyed Peas and Pimento Cheese Nachos

Yield: 4-6 servings
Prep Time: 25 mins
Cook Time: 50 mins

Pimento Cheese Sauce

• 2 cups whole milk
• 2 cups White Cheddar PopCorners
• 3 tablespoons unsalted butter
• 1-1/2 teaspoons unsalted butter
• 3 tablespoons all-purpose flour
• (1) 15 ounce jar salsa con queso, medium heat
• (1) 4 ounce jar roasted sweet pimentos (drained and finely diced)
• Freshly ground black pepper (to taste)

Spiced Black-Eyed Peas

• 2 teaspoons BBQ spice blend (McCormick’s)
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 can black-eyed peas (drained, rinsed, 15 ounces)

Cucumber Relish

• 1/2 English cucumber (small dice)
• 1/2 white onion (peeled, small dice)
• 1/2 bunch parsley (roughly chopped)
• 1/2 cup grape tomatoes (cut in quarters)
• 2 tablespoons dill (chopped)
• 3 tablespoons white wine vinear
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper (to taste)

Nachos

• 1 bag White Cheddar PopCorners; or feature an assortment of PopCorner flavors like Sea Salt, Sweet Chili and Spicy Queso among others

Directions

For the Pimento Sauce:

In a medium saucepan, heat the milk over medium heat until almost boiling. Turn off the heat and add the PopCorners. Allow to steep for 30 minutes then strain, making sure to reserve the flavored milk. In a large saucepan, add the butter and melt over medium heat. Sprinkle the flour over the butter and stir to combine. Cook for 5 minutes. Gradually whisk in the milk and salt. Simmer, whisking occasionally, for 10 minutes, until sauce thickens. Add the salsa con queso and cook for 5 minutes, stirring occasionally. Add the pimentos, season with black pepper and stir to combine. Keep warm on the stove until ready to serve.

For the Spiced Black-Eyed Peas:

In a small bowl add the BBQ spice blend, salt and pepper and mix to combine. Place the black-eyed peas in a medium bowl, add 1 teaspoon of spice rub, and toss to coat.

For the Cucumber Relish:

In a medium bowl add the cucumber, onion, parsley, tomatoes, and dill and mix to combine. In a separate small bowl add the vinegar and olive oil and whisk to combine. Season with salt and pepper. Drizzle over the cucumber mixture and toss to combine. Season with salt and pepper.

For the Nachos:

Spread the chips onto a large platter, top with cheese sauce, black-eyed peas and cucumber relish. Serve.