1.5 cups cooked black eyed peas (follow cooking directions on package, but be sure to leave time for soaking and cooking before hand or just use canned variety)
2 tsp cumin
salt and pepper to taste
Salsa verde -reserve ½ cup for the garnish and table dipping
sour cream for ghosty garnish
For the Nachos:
1 can refried beans
1 bag blue corn tortilla chips
1 cup shredded pepper jack cheese
1 red bell pepper diced
Instructions
For the Salsa:
Heat grill or oven to broil.
Completely Char peppers and give the tomatillos some color on all sides.
Place peppers and tomatillos in dish covered with plastic wrap, in a ziplock or in paper bag to steam 5-10 minutes.
When cool enough to touch remove pepper skins and seeds (skip this step for tomatillos).
Place all salsa ingredients in blender or processor and let it go 30 seconds or so.
Taste test.
For the Soup:
Place stock, chicken, seasoning, salsa and black eyes peas in heavy pot and cook about 10 minutes.
For the nachos:
Spoon beans on dish arrange corn chips in beans so they stand up, add cheese and peppers and heat in micro.
Serve soup topped with salsa and sour cream ghost along side the bat wing nachos and fly in!
Recipe by Romancing The Onion at https://www.romancingtheonion.com/spooky-verde-chicken-and-bat-wing-nachos/