Black-Eyed Pea Southwest Skillet New Year's Appetizer! By Carol Ritchie   Serves 8 Gather in the kitchen with your friends just before midnight on New Year’s Eve and cook up this tasty appetizer in a skillet. Black-eyed peas---a good luck food to eat on New Year’s Day---are layered with sizzling onions, peppers, cheese, tomatoes and other Southwest flavors. When the clock strikes 12, you can get a jump start on the good luck tradition! 1 tablespoon olive oil 1 onion, diced 1 bell pepper (any color), diced 1 (15-ounce) can black-eyed peas, drained and rinsed 1 teaspoon chili powder 1 serrano chile pepper, seeded and chopped 1 cup shredded cheddar cheese 1 cup chopped tomatoes 1/2 cup sliced black olives 1 avocado, peeled, pitted and diced 1/2 cup sour cream Heat a medium-size skillet over medium heat. Add oil, onion, bell pepper, black-eyed peas, chili powder, and serrano chile pepper, and cook for 2 to 3 minutes, or until vegetables are tender, stirring occasionally. Sprinkle cheese over mixture and cook without stirring for 1 to 2 minutes, until cheese is slightly melted. Remove pan from heat and layer remaining ingredients in the order listed. Garnish with chopped fresh cilantro, if desired. Serve with tortilla chips and salsa. Notes: Serrano chiles are spicy-hot savory chiles. Their heat level slightly mellows when cooked. You may substitute a fresh jalapeno chile, if desired. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com