INGREDIENTS
1/2 cup
butter
1/2
medium onion, chopped
16 oz
Mexican-style Velveeta (use regular if you can't find Mexican)
2 15 ounce cans
black-eyed peas, rinsed & drained
2
medium jalapeño peppers, seeded, ribs removed & diced
1 4 ounce can
chopped green chilies, drained
1/2 tsp
garlic salt
1
bunch green onions, chopped