|Day Part||Late Night, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Recipe and photo courtesy of Idaho Potato Commission
Combining the familiar with the more adventurous is a good way to introduce kids to new flavors and ingredients. These loaded tater tots are topped with fresh tomato salsa, cheese and sour cream for a kid-friendly take on Tex-Mex nachos. Chef Crist sells them to-go from her food cart in Philadelphia.
1 med. tomato
1 green onion
1 tbsp. chopped cilantro
2 tsp. lime juice
3 lb. bag frozen tater tots
1/2 cup spiced cheese sauce
1/2 cup salsa fresca
1/4 cup sour cream
3 tsp. taco seasoning
4 small lime wedges
- Prepare Salsa Fresca: Chop tomato to measure about 1/2 cup. Trim ends of green onion; slice lengthwise, then slice crosswise to achieve half-round slices. Combine chopped tomato and green onion in small bowl. Add cilantro, lime juice, salt and sugar; mix thoroughly. Set aside.
- For Totchos: Mix sour cream with 2 tsp. of the taco seasoning. Pour mixture into a squeeze bottle.
- Prepare the tater tots according to package instructions, by either baking or frying. Meanwhile, warm cheese sauce to a pourable consistency.
- Per serving, place 6 to 12 ounces tater tots into a mixing bowl and sprinkle with 1/4 tsp. of taco seasoning to coat evenly. Place the tots into a serving container or dish. Pour 1 to 2 tbsp. cheese sauce on top, covering as many as possible. Top with 1 to 2 tbsp. salsa fresca; drizzle with sour cream mixture. Garnish with a lime wedge. Serve immediately.