Pioneer Woman Buffalo Chicken Totchos Recipes

BREAKFAST TOTCHOS SKILLET

Steps:

• Preheat the oven to 425 degrees F.
• Cook the tots in a 12-inch cast-iron skillet in one layer in the oven according to the package instructions. Remove from the oven and pile into a small mound in the center of the skillet. Sprinkle with the cheese, jalapenos, bacon and green onions.
• Place in the oven and cook until the cheese is melted, about 6 minutes. Meanwhile, cook the eggs.
• In a nonstick skillet, heat the olive oil. When the oil is hot, crack in the eggs, then sprinkle with salt and pepper and cook to desired doneness, gently spooning the hot oil over the eggs to cook the yolks, about 4 minutes for sunny-side up.
• Remove the totchos from the oven. Top with the pico de gallo/salsa, guacamole, sour cream and the eggs, then garnish with the cilantro.

BUFFALO CHICKEN MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray.
• Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes.
• For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well.
• Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured.

BUFFALO CHICKEN TOTCHOS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Arrange tater tots on a 11x17 inch (28x43 cm) nonstick baking sheet.
• Place strips of bacon on a separate baking sheet, and bake along with the tater tots.
• Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway.
• While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce.
• In a mixing bowl, season chicken lightly with a pinch of salt and pepper. Add the green onions and buffalo sauce. Mix well and keep warm.
• In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce.
• Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning.
• Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside
• Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper.
• To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter.
• Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.
• Enjoy!

BUFFALO CHICKEN TOTCHOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown, about 25 minutes.
• Meanwhile, place chicken in a large bowl. Add celery seed and olive oil. Stir to coat.
• Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce. Stir to coat.
• Remove potatoes from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese.
• Broil on low until cheese is melted, about 5 minutes. Remove from oven and drizzle ranch dressing over the top. Serve immediately.