I first heard of the totchos or tater tot nachos at a media event for the opening of a local grocery store, and my first thought was “YES!” because if you’re going to go all out for a cheat appetizer, why not use tater tots? Totchos started appearing at game day celebrations at our house because this is football, and family movie night, and casual party food. This recipe is basically the American cousin of Canadian poutin, with extra cheese, because ‘Merica.
I like that, just like with tortilla chip nachos, you can absolutely customize this dish to fit your taste and what you have on hand. Chicken, mozzarella, fresh basil, oregano, and tomato sauce would be a great “Italian” style tater tot nacho. You could go crazy with a few kinds of cheese for an extra cheesy version. Add pepperoni and minced garlic for pizza style. Or, if you happen to have leftover slow cooker pulled pork like we did, make the Ultimate Barbecue tater tot nachos with basically everything one could imagine adding to a completely over the top barbecue type dish, right down to the candied jalapenos.
While I am providing a list of ingredients and a “recipe” for the ultimate barbecue style tater tot nachos, this “recipe” is something you should feel confident to make your own and get creative! So, I’m also sharing a general guideline for creating your own custom totcho recipe.
There are three easy steps to making tater tot nachos:
- Bake your frozen tater tots according to the package instructions while you gather your toppings.
- Once the tots have baked, assemble your totcho tower by grouping together half the tots, topping with half your toppings, then adding the other half of your tots and the rest of the toppings. The reason you want to work in layers like this is so all the toppings aren’t at the top of the pile leaving you with topping-less tater tots at the bottom. Layering ensures a nice even distribution of topped tots.
- Bake the tot nacho tower a 5-10 minutes longer so your cheese melts and all the toppings are nice and hot. Serve immediately.
The hardest part is getting the totchos to the table without everyone sneaking bites! If serving to a large party or as part of a larger appetizer spread, place a serving spoon by the totchos for easier distribution.
- 14 oz frozen tater tots (half of a 28 oz bag)
- 1 cup shredded pork
- 2 cups shredded cheese
- ½ cup barbecue sauce
- 4 slices of thick bacon
- ⅓ cup candied jalapenos, or 1 medium fresh jalapeno seeded, and diced
- ¼ cup chopped fresh chives, cilantro, or green onions for garnish
- Cook the tater tots from frozen according to the package instructions.
- While the tots are baking, cook your bacon in a skillet over medium low heat until crisp. Drain and crumble.
- Once the tots are warm, remove from the oven, leaving the oven on while you create your totcho pile.
- Place half the tots in the center of the lined baking sheet. Top with half of your toppings, with the exception of the garnish.
- Top your pile with the other half of the tots and the rest of the toppings, except the garnish.
- Bake an additional 5-10 minutes until the toppings are warmed through and the cheese is melted.
- Garnish and serve immediately