Loaded Tater Tot Nachos Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

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

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)

Directions

Pickled Jalapeños

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.

Lime Crema

Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 90 minutes. Cover and refrigerate until needed

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!

Nutrition

• Calories: 394 kcal
• Total Fat: 26 g
• Saturated Fat: 11 g
• Cholesterol: 53 mg
• Sodium: 1181 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 11 g