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Honey Mustard Chicken Tater Tot Nachos


for 6 servings


  • 2 lb
    frozen tater tot (910 g)
  • 4 boneless, skinless chicken thighs
  • 1 tablespoon
    whole grain mustard
  • 2 tablespoons
    olive oil
  • salt, to taste
  • pepper, to taste
  • ½ red onion, sliced
  • 1 cup
    cheddar cheese (100 g)
  • 1 cup
    monterey jack cheese (100 g)

Honey Mustard Sauce

  • 2 tablespoons
  • 1 tablespoon
    whole grain mustard
  • 1 tablespoon
    dijon mustard
  • 1 tablespoon
    olive oil

Optional Toppings

  • ½ cup
    cherry tomato, or grape tomato, halved (100 g)
  • 1 avocado, sliced
  • sour cream
  • 2 scallions, sliced
    Calories 668
    Fat 39g
    Carbs 51g
    Fiber 3g
    Sugar 9g
    Protein 30g

Estimated values based on one serving size.



  1. Place frozen tater tots on a baking sheet and bake at 450˚F (230˚C) for 20 minutes, or until crispy. Set aside.
  2. In a large bowl, toss chicken thighs with 1 tablespoon whole grain mustard, salt, pepper, and 1 tablespoon olive oil.
  3. In a cast iron skillet, cook on high heat until there is a nice brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
  4. Cook onions until caramelized. Set onions aside.
  5. Cut the chicken into bite-size cubes.
  6. Wipe the skillet of excess fat.
  7. Layer with cooked tater tots. Top with chicken.
  8. In a small bowl, combine all ingredients for honey mustard dressing.
  9. Pour the dressing on the chicken and tots. Top with onion, then cheddar and monterey jack cheese.
  10. Broil from 5-10 minutes, or until cheese is melted.
  11. Load the dish with tomatoes, avocados, sour cream, and scallions. Serve immediately.
  12. Enjoy!




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