Dallas Cowboy Dip - cooking recipe

Ingredients

3 (15 oz.) cans black-eyed peas, drained
5 to 8 jalapeno peppers, remove seed and chop
1 tsp. jalapeno pepper juice
1/2 medium onion, chopped
1 (4 oz.) can green chilies, drained and chopped
1 clove garlic, crushed or minced
1/2 lb. butter
1/2 lb. sharp Cheddar cheese, grated

Preparation

Combine first 6 ingredients.
Melt butter and cheese in saucepan.
Combine 2 mixtures.
Serve warm with tortilla chips. Makes 5 cups.