Description
A Chicago-style hot dog fusion turned into a tacho (tater tot nacho) style fusion.
Ingredients
- ½ pounds Your Favorite Tater Tots
- 2 whole Hot Dogs, Cooked And Sliced In Bites
- ½ cups Chopped Onion
- 1 teaspoon Celery Salt
- 1 teaspoon Cajun Seasoning (optional)
- 1-½ cup Shredded Cheddar Cheese
- 1 whole Roma Tomato, Pulp Removed, Sliced
- 8 ounces, weight Your Favorite Pickles, Or To Taste
- 8 ounces, weight Jarred Sport Peppers, Or To Taste
- 1 teaspoon Black Poppy Seeds
Preparation
Line a baking sheet with parchment paper, and preheat oven to 425ºF, or according to your instructions on frozen tater tot bag. Place tater tots on baking sheet and cook just until they begin to crisp up, about 15 minutes or so.
During this time, either boil, steam, or microwave the hot dogs, just until cooked.
After 15 minutes, remove tater tots from the oven and add onions to the top of the tots. Place back into the oven and cook an additional 5 minutes or so, just to lightly cook the onions.
Remove the tots from the oven, sprinkle on the celery salt and cajun seasoning (I use Old Bay for the additional celery salt factor). Top with the cheese, and hot dogs, and place back into the oven until the cheese is fully melted.
Once melted, remove, and top with tomatoes, pickles, sport peppers, and shower everything with the poppy seeds.
Notes:
1. If you want to use the funky neon green relish, by all means go for. That goes the same for yellow mustard, and as much as I love both of them, I omitted them from this particular recipe.
2. Feel free to adjust the ingredients based on how many people you are going to feed. This one in particular could probably feed two, but I was really, really hungry at the time and decided to go all in.
