Loaded Tater Tot Nachos
When it comes to comfort food it doesn't get much better than a plateful of these spicy tater tot nachos. Loaded with four-bean chili, cheddar cheese and a whole lot of deliciousness there sure to please your friends and family!
- 4 Jalapeños sliced
- ½ cup apple cider vinegar
- ½ cup water
- 1 clove garlic sliced
- 1 tbsp sugar
- 1 tsp sea salt
- ¼ cup sour cream
- ¼ cup heavy cream
- juice from one lime
- sea salt to taste
Tater Tot Nachos
- 4 cups tater tots
- 1 cup chili with beans your favorite canned variety or homemade
- 1 cup grape tomatoes sliced
- 1 cup cheddar cheese shredded
- 3 slices bacon cooked and chopped
- 1 bunch scallions sliced
- 1 tbsp cilantro finely chopped
In a small saucepan combine the vinegar, water, garlic, sugar, and salt and bring to a boil.
Add the sliced jalapeños to the pickling mixture stirring well. Remove from heat and allow to sit for 10-15 minutes.
Remove the jalapeños from the liquid storing with the liquid in a jar with a lid. Refrigerate until ready to use.
Tater Tot Nachos
Preheat oven to 450-degree F.
Place tater tots on a sheet pan lined with parchment into the preheated oven. Bake for 25-30 minutes or until crunchy.
Carefully mound the crispy tater tots on the parchment sheet.
Mix in the grape tomato halves.
Add heated chili to the tots, then top with shredded cheddar.
Place back into the 450-degree F oven for 5 minutes or until the cheese has melted.
Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
Garnish with pickled jalapeños, diced bacon, scallions, cilantro and lime crema.
Serve and enjoy!
Calories: 394kcal | Carbohydrates: 32g | Protein: 11g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 1181mg | Potassium: 551mg | Fiber: 4g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 23mg | Calcium: 189mg | Iron: 2mg