1/4 cup butter or margarine
1 large onion, finely chopped
2 garlic cloves, pressed
1/3 cup all purpose flour
2 cups milk
2 (8 oz.) pkg. shredded Cheddar cheese
2 (15.8 oz.) cans blackeye peas, rinsed and drained
1 (4.5 oz.) can chopped green chilies
1 tsp. Worcestershire sauce
1/4 tsp. ground red pepper
Tortilla or corn chips
1. Melt butter in a large soup pot over medium heat; add onion and saute 8 minutes. Add garlic and saute 2 minutes or until onion is tender.
2. Stir in flour until smooth; cook mixture, stirring constantly, 1 minute. Gradually add milk, stirring constantly, until thickened.
3. Add cheese, stirring constantly over low heat until cheese melts. Stir in blackeye peas and remaining ingredients, gently stirring until mixture is thoroughly heated.
4. Serve warm with chips or crackers.
Yield: About 5 cups