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Ingredients
  • 1 (~15.5 oz.) can black-eyed peas, drained & lightly rinsed
  • ½ c. (4 oz.) sharp Cheddar cheese, shredded
  • ½ c. (4 oz.) Mozzarella cheese, shredded
  • ¼ c. sour cream
  • 3 Tbs. roasted salsa verde
  • ~1 Tbs. hot sauce (I used Cholula Chili Garlic)
  • 1 jalapeño en escabeche (pickled), sliced or chopped
  • 1 Tbs. minced, dried onion
  • salt, to taste
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