Wednesday, March 12, 2014
Tater Tot Nachos
- 1 bag (2 pounds) frozen tater tots or potato puffs
- 1 pound bulk Mexican style chorizo, broken up, and pan fried 'til browned *See Notes
- 1 pound Cheddar cheese, grated **See Notes
- 1/3 cup fresh cilantro or parsley leaves, roughly chopped
- 4 green onions, root ends trimmed, thinly sliced
- 6 multi-coloured, miniature bell peppers (or 1 small-ish standard sized red, yellow, or orange bell pepper.), stemmed, seeded, and diced
- Sour Cream
- Smoked Paprika Chipotle Sauce
Optional:
Instructions
Bake the tater tots at the heat called for in the package instructions with ONE IMPORTANT CAVEAT. Bake them long enough that they're crispy whether or not it's the amount of time specified on the back of the package. When the tots are crispy, scatter half of the grated cheese, followed by all of the chorizo, then the remaining half of the cheese. Bake until the cheese is melted and a little browned in places on the pan. Remove the pan from the oven and evenly distribute the green onions, cilantro or parsley, and diced bell peppers. Serve hot!
If desired, divide the Totchos Supreme between bowls and top servings with a dollop of sour cream and a bit of Smoked Paprika Chipotle Sauce.
# posted by Chelsea @ 11:39 AM 
