Are you ready for some football?
Football season is upon us and, since we can’t go to the stadium to root our team on, there will no doubt be more ‘tailgate’ parties at home (socially distant, of course). Whether you’re the host or just bringing an appetizer, these ‘totchos’ are always a fan favorite.
A spin on nachos, using Tater Tots instead of chips.
8 oz. bacon (keep grease)
32 oz. bag Tater Tots
1 large onion, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 cups shredded cheddar jack cheese (or your favorite)
1 cup tomatoes,
chopped 1/3 cup scallions, chopped
3/4 cup sour cream
3/4 cup heavy cream
3/4 tsp. salt
Preheat oven to 425 degrees.
Spread the bacon slices in a single layer on a rimmed baking sheet (approx. 16-inches x 11-inches). Bake for 12 to 15 minutes until the bacon is cooked but not crisp (it will continue cooking on the tots).
Remove from oven and chop the bacon and set aside, leaving any excess grease on the baking sheet. Place frozen tots on top of the grease and gently toss with your hands to coat. Sprinkle the chopped onions and peppers evenly over the top of the tots. Season with the salt and pepper. Top tots with the shredded cheese and then the chopped bacon. Lightly wiggle the ingredients with your fingers so all of the toppings are evenly distributed together. Bake for 25 to 35 minutes until the tots are crispy and the cheese is melted and lightly browned.
While your tots are getting toasty, make the crema. Whisk the sour cream, heavy cream and salt in a small bowl until smooth and well combined. If you’re feeling fancy, transfer to a squeeze bottle or just leave in the bowl and drizzle or dollop with a spoon.
Top the cooked tots with the chopped tomatoes and scallions and finish with the crema.
For more recipes, see dishofftheblock.com.