Crispy Cheesy Nacho Tots Recipes

NACHO TOTS

Steps:

• Preheat oven to 425°. Place Tater Tots in an ungreased 13x9-in. baking dish. Bake, uncovered, 40 minutes., Meanwhile, in a large skillet, cook chorizo over medium heat until no longer pink, breaking into crumbles; drain. Remove from pan and set aside. In same skillet, add diced tomatoes and cheese. Cook, uncovered, over medium heat until blended and cheese is melted, stirring occasionally. Pour over Tater Tots. Sprinkle with chorizo and black beans., Bake, uncovered, 10 minutes. Sprinkle with jalapenos, cilantro and green onions. Top with avocado and tomato. Serve with sour cream.

LOADED TATER TOT NACHOS RECIPE

Steps:

• In a small saucepan combine the vinegar, water, garlic, sugar, and salt and bring to a boil.
• Add the sliced jalapeños to the pickling mixture stirring well. Remove from heat and allow to sit for 10-15 minutes.
• Remove the jalapeños from the liquid storing with the liquid in a jar with a lid. Refrigerate until ready to use.
• Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 90 minutes. Cover and refrigerate until needed
• Preheat oven to 450-degree F.
• Place tater tots on a sheet pan lined with parchment into the preheated oven. Bake for 25-30 minutes or until crunchy.
• Carefully mound the crispy tater tots on the parchment sheet.
• Mix in the grape tomato halves.
• Add heated chili to the tots, then top with shredded cheddar.
• Place back into the 450-degree F oven for 5 minutes or until the cheese has melted.
• Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
• Garnish with pickled jalapeños, diced bacon, scallions, cilantro and lime crema.
• Serve and enjoy!

CHEESY TOTS

Steps:

• Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes.
• Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes.
• Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes.
• Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko.
• Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.