BBQ Chicken Totchos Recipe
BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!
Servings: 4 servings
Cost: $8
Ingredients
For the Queso
- 1 tablespoon (14g) butter
- 1 tablespoon (8g) flour
- 1½ cups (355ml) whole milk
- 1 cup (112g) monterey jack cheese (shred it yourself)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon cayenne or to taste
For the Nachos
- 32 ounce bag (907g) of tater tots
- 2 cups (140g) shredded chicken
- 1 cup (237ml) barbecue sauce
- 1 cup shredded cheese (monterey jack, cheddar, or fiesta blend)
- 2 roma tomatoes , diced
- 2 jalapenos sliced and seeded (or use pickled)
- ¼ cup diced red onion ¼ inch
- 2 tablespoons (15g) sour cream garnish
Instructions
Make the Queso (this can be done ahead of time):
- Melt butter in a skillet over medium heat. Sprinkle flour over butter and whisk until foamy.
- Slowly pour in milk, continuing to whisk until mixture is smooth. Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
- Once thickened, remove the skillet from heat. Add in 1 cup of shredded cheese and mix until melted. Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
- Cover and set queso aside. This can be made earlier in the day and reheated on the stove or the microwave to thin (it will thicken as it cools).
- Place tater tots in a single layer on a cookie sheet or 9x13-inch pan. Bake according to package directions.
- Mix shredded chicken with barbecue sauce and set aside.
- Spoon some queso over the tater tots. Spoon barbecue chicken onto the dish. Sprinkle with additional Monterey Jack, cheddar and/or fiesta blend cheese. Add tomatoes and jalapeño if using.
- Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
- Garnish as desired, serve immediately.
Video
Notes
- This dish is best served fresh and hot.
- If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
- If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.
- Garnishes: Feel free to garnish with any or all: sour cream, salsa, pico de gallo, guacamole, green onions, black olives
- Additions: the great thing about this recipe is you can alter it to your taste. Add corn, black beans, or use pre-cooked ground turkey or ground beef instead of chicken.
- Store leftovers in refrigerator in an airtight container. If you reheat, I recommend reheating in the oven or in the air fryer (with a air fryer parchment insert) so the tots get crisp again.
Nutrition
Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg
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