Totchos are a wonderful thing and I wish I had discovered them sooner. Essential you have nachos, but with tater tots instead of tortilla chips. Such a delicious combination. If you have never tried Totchos, I suggest you do so, they are so worth it.
28 ounces extra crispy tater tots
6 medium tomatoes, divided
pinch black pepper
4 cloves garlic
1 small yellow onion
1 jalapeño pepper
1 1/2 cups fresh cilantro
1 tablespoon fresh lime juice
7 ounces chorizo sausage
8 ounces extra sharp cheddar cheese, shredded
1 tablespoon cornstarch
12 ounces evaporated milk
2 teaspoons hot sauce
4 green onions, thinly sliced
Cook tater tots in the oven according to the package directions.
Finely dice 1 tomato and toss with a pinch of black pepper. Place in a mesh strainer to drain and set aside.
Cut remaining tomatoes in half and place, cut side up, on a foil lined baking sheet. Peel garlic, leave whole and place on baking sheet. Peel onion, cut in half and place on baking sheet. Remove stem from jalapeño, slice jalapeño in half, leaving seeds in and place on baking sheet. Broil until everything is completely tender and blackened on the top. Transfer to a blender or food processor and add cilantro and lime juice, blending until smooth. Season with black pepper if desired and set aside.
Cook chorizo in a small skillet over medium heat, stirring occasionally until browned and crisp, about 4 minutes. Transfer to a paper towel lined plate to drain. Set aside.
In a large bowl combine the shredded cheese and cornstarch. Transfer to a medium saucepan and add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly until completely melted and thickened, about 5-10 minutes. If desired, use remaining evaporated milk to thin cheese sauce to desired consistency.
Divide tater tots evenly between 4 plates. Top with desired amount of salsa, cheese sauce, chorizo, drained tomatoes and green onions.
Total Fat: 28.9g
Total Carbs: 40.2g
Dietary Fiber: 4.4g
Vitamin A: 25.7%
Vitamin C: 42%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Serious Eats.