Tater Tot Chili-Cheese Nachos – Recipe!

Yeah, it’s Friday.  Well, another week down and who knows how many more to go before we can see a little normalcy again?  It hasn’t been that bad staying at home for my family because me and my husband have both worked from home for the last twenty years, and are pretty much used to this, but for those who haven’t, it’s probably pretty tough.  I do miss a good grocery store run, one where I walk the aisles looking for specialty products that I may not have encountered.  I like to talk to the produce guys and find out what’s fresh, and say hi, to our local checkers upon exiting.  Those days will return soon enough, but for now, it’s time to think about dinner.

Tater Tot Nachos is what’s on my Friday night menu.  Tater Tots are something I don’t buy very often, but I happen to have a bag still in the freezer from last summer’s camping trip.  I think they’re still good, do frozen tater tots ever go bad?  Well, this variety happens to be cauliflower, but regular potato tater tots will work great too.  After placing them into individual skillets, I crisp them up in the oven, so they don’t get soggy after I ladle homemade chili, or canned chili if that’s what you got, on top.  Then, I place a layer of Jack or White Cheddar cheese and a few green chilies over top, and put under the broiler, until ooey-gooey.  Yes this is a splurge, but don’t we all deserve a treat on Friday night in isolation?  Something comforting that will make us smile after each and every bite?  Hopefully you have a good beer, or a glass of wine to serve alongside.

Ingredients

4 cups tater tots, frozen

2 cups homemade or canned chili, warmed

1 1/2 cups shredded Jack or Cheddar cheese

4 ounces canned diced green chilies, or any other type chilies on hand

1/2 cup salsa, for topping

1/4 cup sour cream, for topping

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  Place tater tots in individual oven-safe dishes or skillets.  Bake in oven for 20-25 minutes, or until golden brown and crispy around edges.
2. Turn oven to broil.  Ladle chili over top and sprinkle with cheese and chilies.  Place back into oven until cheese is melted and bubbling, about 3 minutes.  Dollop with salsa and sour cream, serve immediately.  Enjoy!