Directions: Add olive oil to skillet over medium heat; add ground turkey to skillet, season with spices and cook about 10-12 minutes.Add cooked blackeye peas to skillet and cook 5 minutes more. Set mixture aside.In a small pot, heat butter over medium heat; add flour and whisk well for about 40 seconds. Add milk and spices, bring mixture to a boil and reduce heat.Add diced pimentos and hot sauce and simmer for about 3 minutes.Remove from heat and add cheese by the handfuls, whisking well after each addition. Add more milk if a thinner consistency is desired.To assemble: place tortilla chips on platter. Top with blackeye pea mixture, pimento cheese sauce, grape tomatoes, sliced jalapeños and green onions, if desired.Serve immediately. Lisa, the Creole Contessa food blogger, is a California girl who spent childhood summers in Louisiana with her late grandmother. Her goal is to take her family’s traditions and love of cultural foods and put a Creole spin on them