Description
A classic twist on nachos, these Queso Fundido Totchos are a crowd pleaser. Serve them up for tailgating, an at-home football party or serve them for dinner. Whatever you choose, they’re sure to be a touchdown and will have your guests going back for seconds!
Ingredients
- 32 ounces, weight Ore-Ida Tator Tots
- 12 ounces, weight Chorizo
- ½ cups Diced Onion, Diced
- 2 cloves Garlic, Minced
- 4 ounces, weight Canned Green Chiles, Drained
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1-½ cup Milk
- 4 ounces, weight Kraft Monterey Jack Cheese, Grated
- 4 ounces, weight Kraft Pepperjack Cheese, Grated
- 16 ounces, weight Kraft 2% Mexican Cheese Blend
- ¼ cups Kraft Philadelphia Spicy Jalapeno Cream Cheese
- 2 Tablespoons Cilantro, Chopped
- Pico De Gallo, Shredded Lettuce, Sour Cream, And Cilantro, For Topping (optional)
Preparation
Preheat oven to 425ºF and cook tator tots according to package directions. (I cooked mine for 25 minutes, but adjust according to your oven temperature.)
Meanwhile, preheat a skillet to medium heat and brown chorizo. Remove chorizo with a slotted spoon and allow to drain on a paper-towel-lined plate.
Wipe down skillet and place back onto burner over medium high heat. Add onion, garlic and green chiles to pan and saute until onion is opaque. Set aside.
In another medium pot, add butter. When butter has melted, add flour and stir until combined. Cook for 1 minute and then gradually whisk in milk. Bring mixture up to a bubble and, 1/3 at a time, begin to add shredded cheeses. Thoroughly melt cheese before adding next batch. Add in cream cheese and stir to combine.
Cook over low heat until mixture is smooth and feel of lumps. Add in half of the reserved chorizo and all of the onion, garlic, chile mixture. Stir to combine.
Place tots on the bottom of your dish. Top with queso fundido cheese, remaining chorizo, cilantro, and any additional toppers you’d like.
