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.
TOTCHOS
- 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
Toppings:
- 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
- guacamole
- 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.
- Drizzle sour cream over everything.
- Sprinkle with cilantro for garnish.
- Serve immediately.
Pinky's Pantry 