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Camellia Brand
close up of black eye peas nachos inclusing tortilla chips, queso, red and green peppers and cillantro on top

Blackeye Pea Pimento Cheese Nachos

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3Just good
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Blackeye Pea Mixture

  • 1 tablespoon extra virgin olive oil
  • 1 lb. ground turkey
  • 1 1/2 teaspoons Creole seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 cups cooked Camellia Brand Blackeye Peas

Pimento Cheese Sauce

  • 3 tablespoons butter, unsalted
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Creole seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 (4-ounce) jar of pimentos, drained and diced
  • 2 teaspoons hot sauce
  • 1 1/2 cups grated sharp Cheddar cheese
  • 1 1/2 cups grated Monterey Jack cheese

To Assemble

  • Tortilla chips
  • Sliced jalapeños
  • Grape tomatoes, halved
  • Chopped green onions


  1. Add olive oil to skillet over medium heat; add ground turkey to skillet, season with spices and cook about 10-12 minutes.
  2. Add cooked blackeye peas to skillet and cook 5 minutes more. Set mixture aside.
  3. In a small pot, heat butter over medium heat; add flour and whisk well for about 40 seconds. Add milk and spices, bring mixture to a boil and reduce heat.
  4. Add diced pimentos and hot sauce and simmer for about 3 minutes.
  5. Remove from heat and add cheese by the handfuls, whisking well after each addition. Add more milk if a thinner consistency is desired.
  6. To assemble: place tortilla chips on platter. Top with blackeye pea mixture, pimento cheese sauce, grape tomatoes, sliced jalapeños and green onions, if desired.
  7. Serve immediately.

Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them