Totchos (tater tot nachos)

A deliciously inventive twist on a family favourite!

If your family loves nachos even half as much as mine does, you’re going to want to give this recipe a try. I have found that the flatter tater tots (they are coin shaped rather than cylindrical) seem to work best. You’ll note that this is a very flexible recipe, hence the lack of specific quantities in the ingredients list. You can make a single portion for a solo snack, or a large baking tray sized version. I’ve included suggestions for toppings and accompaniments based on what my family likes but of course you can put your own spin on this delicious dish. I prefer to serve salsa, guacamole and sour cream on the side so the totchos don’t get soggy, but you could scatter on top if you prefer. If you really love thinking outside the box when it comes to nachos, you might also enjoy my superb sushi nachos.

Ingredients

• Frozen tater tots
• Grated cheddar and/or Monterey Jack cheese
• Black beans
• Pickled jalapenos
• Salsa
• Guacamole
• Sour cream
• Cilantro leaves
• Lime wedges

Method

• Cook tater tots per package instructions. The ones I purchased said to cook from frozen in a single layer on a baking tray at 425F for 18-23 minutes, flipping at the halfway mark. I found they took 24 minutes to get fully crispy in the cast iron fajita pans I used.
• Sprinkle with cheese and return to oven for 2-3 minutes, until cheese is melted.
• Remove tray from oven and scatter black beans and pickled jalapenos (if using) over top. Serve with condiments on the side for dipping.