Seasoned Chips with Lone Star 'Caviar'

Ingredients:

• 2 medium tomatoes -- seeded and chopped
• - 2 cups
• 1 15 oz. can black-eyed peas -- rinsed and drained
• 1 medium green bell pepper -- chopped
• - 1-1/3 cups
• 1/2 cup sliced green onions
• 1/2 cup snipped fresh cilantro leaves
• 2 tablespoons lemon juice
• 2 serrano peppers -- seed & finely chop
• 1 to 2 jalapeno peppers -- seed & finely chop
• 2 garlic cloves -- minced
• 2 1/4 teaspoons ground cumin -- divided
• 1/2 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 16 6" whole-wheat flour tortillas

Preparation:

• Caviar: Combine tomatoes, peas, bell pepper, onions, cilantro, lemon juice, serrano peppers, jalapeno peppers, garlic, 1/4 teaspoon cumin and salt in a medium mixing bowl.
• Cover with plastic wrap.
• Chill at least 4 hours to blend flavors, stirring occasionally.
• Chips: Preheat oven to 375 degrees.
• In a large plastic food-storage bag or paper bag, combine remaining 2 teaspoons cumin, chili powder and garlic powder, set aside.
• Spray both sides of each tortilla with vegetable cooking spray, cut each into 8 wedges.
• Place wedges in bag. Secure bag and shake to coat. Arrange 32 wedges in a single layer on a baking sheet. Bake 7 to 9 minutes, or until light golden brown. Repeat with remaining tortilla wedges. Cool completely. Serve with Caviar.