Recipes Nugget Markets Signature Recipes
Dirty Tots
- Prep time
- 15 minutes PT15M
- Cook time
- 35 minutes PT35M
- Yield
- 6–8 servings
- Difficulty
Take classic tots over the top with loads upon loads of tasty toppings. Buckhorn Tri-Tip? Check. Fresh salsa? Check. Homemade queso? Let's eat!
Ingredients
Tots:
- 19 ounces frozen Alexia Potato Puffs
- 10 ounces cooked Buckhorn Tri-Tip, small diced
- 3 ounces Cotija cheese, crumbled
- 3 green onions, thin bias cut
Queso:
- ½ pint half and half
- ¼ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ pound American cheese, shredded
- 4 ounces pepper jack cheese, shredded
- ¼ cup roasted green chiles
Salsa:
- ½ pint grape tomatoes, halved
- ½ red onion, small diced
- 5 sprigs cilantro, chopped fine
- ½ lime, juiced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
Preparation
Preheat oven to 425°F.
For the queso, combine the half and half, salt, onion powder, chili powder and garlic powder in a medium saucepan. Cook over medium heat, stirring very frequently, until bubbles just start to form around the edges. Reduce heat to medium-low.
While whisking, add a handful of American cheese, stirring constantly until the cheese is completely melted, then repeat until all the American cheese has been used. Repeat with the pepper jack cheese. When the mixture is completely smooth, remove from heat. Add the chiles and stir until thoroughly incorporated then set aside.
Spread frozen tater tots across an 11x17-inch lined baking sheet and bake according to the manufacturer's instructions.
While the tots are cooking, combine all the ingredients for the salsa in a small bowl and set aside.
Once the tots are cooked, arrange on a large serving platter. Top with diced tri-tip, queso, salsa, Cotija and green onions. Serve immediately.