First, to roast the jalapeños, place under the broiler for 10 minutes until blackened, turning once. Leaving on the darkened skin, dice the chiles.
Stir into the skillet the diced jalapeños, black-eyed peas, and collard greens. Evenly distribute on top the cubed cream cheese and shredded Muenster then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lime juice. Garnish with chopped cilantro and add salt to taste. Serve warm tortilla chips.
To keep the dip warm, you can place on a chafing dish, in a slow cooker or in a fondue pot.
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