As a part of a series of foodie projects that will surely bring on a new civil war between the North on the South, Texas Monthly is having Texas chefs put their own spin on New York delicacies.

Why? Well, New York chefs thought that guacamole needed to invite peas to the party, for one, and that just won’t stand.

In the first round Houston’s own Chef Bryan Caswell made oysters his own with his Manhattan Clam Chowder con Gulf Oysters recipe. Houston ex-pat in New York City, Brian McManus, countered with Texas chili with matzo balls, and then caterer extraordinaire Dena Peterson Shaskan went ahead and chicken-fried a Reuben sandwich.

RELATED: Let's Texas-up other regional foods from around the country

Let that amazingness sink into the arteries of your mind for a second.

For this fourth round, award-winning Chef Randy Evans of Houston took New York-style cheesecake by the horns and married it with traditional Tex-Mex chili con queso, presenting chili con queso cheesecake, which looks like moist cornbread in photos.

By the end of writer John Nova Lomax’s series, New York City cuisine will either be left in smoldering ruins or begging for our grandmother’s masa recipe.

All of the creations in Lomax’s series come complete with a detailed recipe to follow at home.