This recipe is a play on traditional Nachos, except instead of tortilla chips, you use tater tots. It makes a hearty and delicious appetizer, or can be served for a yummy brunch dish. Try to have whatever toppings you’ve chosen all ready to go so that as soon as the cheese is melted over the tater tots, you can pile on your toppings and serve right away. The longer the tater tots sit with the toppings on them, the less crunchy they become. Not that that’s a bad thing. My family just prefers them crunchy.
1 bag (2 lbs.) frozen tater tots
3 cups shredded cheddar cheese
sour cream, thinned with a little water or milk till pourable
fresh cilantro, coarsely chopped
chorizo, removed from casing, crumbled and cooked
refried beans or black beans
diced red onion
sliced black olives
whole kernel corn
sliced pickled jalapeños
pico de gallo, or your favorite salsa
Line a jellyroll pan with foil.
Arrange tater tots in single layer on baking pan and bake according to package directions until brown and crispy.
Remove from oven and sprinkle cheese over tater tots.
If necessary, return to oven and bake just until cheese is all melted.
Remove from oven and top with any combination of the toppings listed above. You can use as much or as little as you like of the toppings.
This is one of the best desserts to serve for Cinco de Mayo! It’s so yummy with its gooey center and sweet, crunchy top. It goes great with a cup of coffee for a mid-afternoon snack, too. In fact, it’s delicious anytime! I usually serve it at room temperature, but you could serve it warm if you want to. We never seem to have any leftovers so I couldn’t tell you whether it’s good cold out of the fridge or not. There are a lot of variations of this recipe out on the internet. Mine isn’t much different from the others out there. It’s so easy to make and everyone loves it. You’ve got to give it a try. If you don’t have Mexican vanilla, use regular vanilla extract. Likewise, if you don’t have demerara sugar, just use regular white sugar. No. 1 really likes the crunch from the demerara sugar, though. This recipe is really versatile and no matter what you use, it’s always a big hit!
2 (8-oz.) packages cream cheese, softened
1 cup white sugar
1 tsp. Mexican vanilla extract
2 cans refrigerated crescent rolls
½ cup butter or margarine, melted
⅓ cup demerara sugar
2 tsp. cinnamon
Preheat oven to 350ºF. Grease a 9×13-inch baking dish.
Beat cream cheese, white sugar, egg, and vanilla in a bowl until smooth.
Place a piece of waxed paper down on your counter, open one can of crescent roll dough, then unroll the dough on the waxed paper.
Pinch the seams together, and pat and stretch out the dough on top of the waxed paper to about the size of your baking dish. Just eyeball it. It doesn’t have to be perfect.
Pick up the waxed paper, flip it over onto your baking dish, and carefully peel the waxed paper away. If one side of the dough is too short or too long, just pat it to fit the baking dish.
Spread the cream cheese mixture over the crescent roll dough in the baking dish.
Place another piece of waxed paper on your counter and open the second can of crescent roll dough, repeating the steps of pinching the seams and patting and stretching the dough to about the size of your dish.
Flip the second rectangle of dough over the cream cheese mixture in the baking dish to form a top crust.
Pour the melted butter evenly over the top crust.
In a small bowl, stir together the demerara sugar and cinnamon.
Sprinkle cinnamon sugar evenly over butter.
Bake until crescent dough is puffed and golden brown, about 30 minutes.
Cool completely in the pan before cutting into squares.
Marta is a lovely Mexican lady who works in the cafeteria downstairs at my office. She makes a wonderful Chicken Pozole. Everyone loves it! Whenever she would make it, the cafeteria would run out of it roughly about 20 minutes after it was put out. Eventually, she learned to just make a huge vat of it so that it wouldn’t disappear so quickly and everyone could get some. I asked Marta how she made her pozole and she gave me a quick run down. This recipe was my attempt at trying to mimic Marta’s pozole. The fam devoured it and it’s now become a family favorite. It’s great because I can buy pre-shredded rotisserie chicken at Costco which really saves me a lot of time. When you serve it, just put the soup in a large tureen surrounded by bowls of the different condiments so everyone can help themselves.
2 cups shredded rotisserie chicken
2 tbsp. canola oil
½ large yellow onion, chopped
4 garlic cloves, minced
½ tsp. oregano
1 (4.5 oz.) can diced green chiles
1 (28 oz.) can chopped tomatoes, drained
1 (7 oz. can) canned salsa verde
1 (49 oz. can) chicken broth
2 (15 oz. cans) hominy, drained
salt & pepper, to taste
raw cabbage, shredded
red onion, finely chopped
cilantro leaves, chopped
lime, cut into wedges
radishes, thinly sliced
crushed red pepper
Mexican queso fresco, crumbled
tortilla chips, crushed or left whole
Heat oil in a large stockpot over medium heat.
Add the onion and cook until onion begins to become translucent.
Add garlic and cook another 3-4 minutes.
Add the oregano, green chiles, chopped tomatoes, and salsa verde, and cook until it just comes to a boil, about 2 minutes.
Add the chicken broth and hominy and return to a boil.
Lower heat to medium and simmer for at least 10 minutes to allow flavors to develop.
Season with salt and pepper to taste.
Add the shredded chicken and cook until heated through, 3 minutes.