2 cans black-eyed peas, drained
5 jalapeno peppers, seeded and chopped
1 clove garlic
1 c. butter, melted
1 (4 oz.) can chopped green chiles, drained (reserve juice)
1 tbsp. chile juice (reserved from can)
2 c. Monterey Jack cheese, shredded
tomatoes, chopped to use for garnish
tortilla chips

Add peppers, onion and garlic to drained peas. Preheat oven to 325°F. Transfer mixture to blender or food processor. Puree. Add melted butter. Mix well. Pour mixture into baking dish. Top with chiles and liquid. Add cheese. Heat in oven until cheese melts, about 12 minutes.

Top with tomatoes. Serve with chips.