Doesn’t even need a good nuking!
The boy loves Cowboy Caviar like it’s his job. I try to make some up as often as common sense and reason dictate (in spite of the fact he’d eat it every week, left to his own devices).
The cool thing about Cowboy Caviar is you can go all “free kitchen spirit” and throw in your own favorite flavors – as long as you stay reasonably close to the proportions and remember that everything does need to be able to ride on a tortilla chip.
The recipe below is how I made this particular batch – I honestly don’t think I’ve made two ever exactly the same. If this is too much jalapenos for you, cut the amount. The same goes for the salt – if you’d like more, add more – if you want less, add less. Just go slowly with the salt because you don’t want to overpower all the flavors going on.
Cowboy Caviar is a favorite “go to” recipe for Summer lunches and suppers but it’s also IDEAL for busy times of the year, like the holidays and Christmas when we’re (quite honestly) too busy to even think about cooking!
As I’m serving Cowboy Caviar, I like to drizzle a little extra EVOO on top – makes it shiny and, what can I say, I’m crazy about the flavor.
Pictured: My beloved Pioneer Woman bowls my daughter Brittany gave me for my birthday. They’re two of a three part set that are just gorgeous. They’re available in most Wal-Marts, as well as online. Click here to find where you can buy them online.