NACHO TOTS
This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are wonderful, too. Top with anything you like! -Connie Krupp, Racine, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 378 calories, Fat 23g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
LOADED TATER TOT NACHOS RECIPE
When it comes to comfort food it doesn't get much better than a plateful of these spicy tater tot nachos. Loaded with four-bean chili, cheddar cheese and a whole lot of deliciousness there sure to please your friends and family!
Provided by Chef Dennis Littley
Categories Appetizer
Number Of Ingredients 17
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!
Nutrition Facts : Calories 394 kcal, Carbohydrate 32 g, Protein 11 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 1181 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
MEXICAN STREET CORN LOADED TOTS
This is a version of tot-chos (tater tot nachos!) inspired by elote, the Mexican street corn that's covered in mayo, chili powder, Cotija and lime, that hits all the best flavor notes!
Provided by Molly Yeh
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
- For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
- For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
- Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
- Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.
CHEESY TOTS
These aren't your average tots! Loaded with cheese, they're yummy on their own or dipped in your favorite sauce. They freeze well for later use as well!
Provided by SunnyDaysNora
Categories Side Dish Potato Side Dish Recipes
Time 1h4m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 33.7 g, Cholesterol 77.7 mg, Fat 10.6 g, Fiber 2.3 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 345.5 mg, Sugar 1.1 g
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