1 stick (4 ounces) butter
½ cup chopped onion
½ teaspoon cumin
1 clove minced garlic
12 ounces sharp cheddar cheese, shredded
2 15-ounce cans black-eyed peas, drained and rinsed
1 jalapeno pepper, seeds removed, chopped fine
1 4-ounce can chopped green chilies
Salt and pepper
Melt butter in medium saucepan over medium-low heat. Add chopped onion; saute until gold in color. Add cumin and garlic and cook 30 more seconds. Turn heat to low and add cheese, stirring until melted.
Add black-eyed peas, chopped jalapeno and green chilies. Cook 5 minutes, stirring continuously. Add salt and pepper to taste.
Keep hot in slow cooker or chafing dish. Serve with tortilla chips.