4 oz hog jowl bacon, minced
1/2 cup chopped onion
1 clove garlic, finely minced
12 oz shredded sharp Cheddar cheese
2 cans (15 ounces each) black-eyed peas, drained and rinsed, or about 4 cups cooked and drained
1 can (4 ounces) chopped green chilies
salt and pepper, to taste
In a medium saucepan over medium heat, saute the bacon until brown and crisp. Add the chopped onion and saute until golden in color; add garlic and cook for 30 seconds longer. Turn heat to low and add cheese, stirring until melted. Add the black-eyed peas, and green chiles. Cook for 5 minutes, stirring constantly. Taste and add salt and pepper to taste. Serve hot in slow cooker or in a chafing dish. If you like, you may chop 4 or 5 pickled jalapeno pepper rings and stir in with the green chilies. Serve with tortilla chips or toasted pita chips.