Ingredients:

6 ounces thick-cut bacon

1/2 medium yellow onion, diced

2 jalapeños, seeded and diced

4 cloves garlic, diced minced

1 10-ounce can tomatoes with green chiles, drained

1 15-ounce can black-eyed peas, drained

2 15-ounce cans white hominy, drained

1/2 cup chopped cilantro, plus more for garnishing

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon cayenne

1 tablespoon lime juice

8 ounces sour cream

6 ounces 1 1/2 cups shredded yellow cheddar

6 ounces 1 1/2 cups shredded monterey jack

sour cream, for serving (optional)

guacamole, for serving (optional)

Directions:

1. Preheat the oven to 375°F and line a plate with a paper towel.

2. In a large cast-iron skillet, cook the bacon on medium-low heat, turning once, until beginning to crisp and the fat has been rendered, about 8-10 minutes. Place the bacon on the paper-towel lined plate and remove all but 1 tablespoon of bacon grease from the skillet (reserving the rest for another use). Add to the skillet the onion and jalapeño, and while occasionally stirring, cook until softened, about 5 minutes. Add the garlic and cook for 30 more seconds.

3. Turn off the heat. Chop the bacon into 1/2-inch pieces and add it to the skillet along with the tomatoes, black-eyed peas, hominy, cilantro, cumin, salt, cayenne, and lime juice. Taste and adjust seasonings. Stir in the sour cream until well combined, then stir in half of the shredded cheddar and Monterey Jack. Top the casserole with the remaining cheese and bake uncovered for 25-30 minutes or until it’s brown and bubbling.

4. Garnish with cilantro and serve warm, either on its own or topped with sour cream and guacamole.

Bon Appetit!