Papas Tater Tots Con Queso Al Horno Recipes

LOADED TATER TOTS RECIPE

Steps:

• Preheat oven to 425°F. Spray a rimmed baking sheet with cooking spray. Arrange tater tots on pan and bake for 25 minutes or per package directions.
• Meanwhile, in a small bowl whisk together sour cream, mayo and ranch dressing mix. Keep chilled until assembling. (This can be done one day in advance for a timesaver)
• To assemble: Arrange tater tots on a serving platter or serve on pan. Drizzle with warm queso. Top with shredded cheese, 1/2 ranch seasoned sour cream, crumbled bacon and green onion.
• Serve immediately with remaining ranch sour cream on the side.

MEXICAN POTATOES WITH CHEESE - PAPAS CON QUESO

Steps:

• Bring jalapenos and tomatoes to a boil.
• In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
• Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
• In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
• Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
• Add cheese and stir well. If needed at salt to taste and bring to a boil.
• Serve hot and enjoy with warm tortillas!

TATER TOT TACO CASSEROLE WITH QUESO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
• Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
• Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.

PAPAS DUQUESAS (CHILEAN POTATO PUFFS)

Steps:

• Boil potatoes in salted water until very soft, about 20 minutes.
• Drain off water and mash.
• Cool in fridge for about 10 minutes, or until they are cool enough to handle.
• Add salt, pepper and half of the parmesan cheese, mixing until just combined.
• Roll mixture into balls about 1 inch in diameter.
• Set on wax paper or a cookie sheet.
• Separate yolks from 3 eggs.
• Set yolks into a separate bowl, and whisk.
• In another bowl combine bread crumbs with the remaining parmesan cheese.
• Dip potato balls into the egg yolk, rolling to coat, then roll in bread crumb mixture. This works best if you devote one hand to the wet rolling, and the other hand to the dry crumbs.
• Continue until all potatoes balls are coated with egg and crumbs.
• Pour the oil into a small heavy bottomed pot and heat over medium heat until oil begins to ripple and reaches about 300 degrees.
• Cook potato balls, a few at a time, removing them to a paper towel when they're golden brown.
• As oil continues to heat, you will need to gradually turn heat down to prevent potato balls from cooking too rapidly.
• Makes about 30 balls.