Buffalo Chicken Totchos
by Kiano Moju • from the video Loaded Tater Tot Nachos
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Inspired by seriouseats.com
Ingredients
for 8 servings
-
2 lb frozen tater tot (910 g)
Buffalo Chicken
-
2 ½ cups rotisserie chicken, shredded, bones and skin discarded (310 g) - salt, to taste
- pepper, to taste
-
¾ cup buffalo sauce (215 g) - 2 green onions, thinly sliced
Cheese Sauce
-
1 ½ cups shredded sharp cheddar cheese (150 g) -
1 tablespoon cornstarch -
1 cup evaporated milk (240 mL) -
1 tablespoon buffalo sauce
Garnish
- 6 strips smoked bacon, cooked and diced
-
¼ cup blue cheese dressing (60 g) - 1 green onion, thinly sliced
- salt, to taste
- pepper, to taste
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Preparation
- Preheat oven to 425°F (220°C).
- Arrange tater tots on a 11x17 inch (28x43 cm) nonstick baking sheet.
- Place strips of bacon on a separate baking sheet, and bake along with the tater tots.
- Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway.
- While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce.
- In a mixing bowl, season chicken lightly with a pinch of salt and pepper. Add the green onions and buffalo sauce. Mix well and keep warm.
- In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce.
- Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning.
- Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside
- Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper.
- To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter.
- Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.
- Enjoy!
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