I am writing this post on behalf of Kraft through Lunchbox. All opinions and recipes are my own, so enjoy!
You know what’s going on here. Jumping on the “tot”cho bandwagon with these Queso Fundido Totchos! It’s literally a giant pile of crispy tater tots, covered in silky smooth cheese with flavorful chorizo, and topped with nomilicious pico de gallo! Who could possibly say no to that?
Well, me, but I was being obnoxious that one day. I learned my lesson, obviously, because totchos are kind of amazing. Or a lot. Yes, a lot.
Karly
Yield 8
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 bag ORE-IDA Tater Tots
- 12 oz Chorizo
- 1/2 C Onion, diced
- 2 Garlic Cloves, minced
- 1 Can (4 oz) Diced Green Chiles
- 2 Tbsp Butter
- 2 Tbsp All-Purpose Flour
- 1 1/2 C Milk
- 4 oz KRAFT Natural Chunk Pepperjack Cheese, grated
- 4 oz KRAFT Natural Chunk Monterey Jack Cheese, grated
- 16 oz KRAFT 2% Mexican Cheese Blend
- 1/4 C PHILADELPHIA Spicy Jalapeno Cream Cheese
- 2 Tbsp Cilantro, chopped
- Avocado Pico De Gallo, for garnish
Instructions
- Preheat oven to 425 degrees and cook tator tots for 25 minutes.
- Meanwhile, preheat a skillet to medium heat and brown chorizo. Remove chorizo with a slotted spoon and allow to drain on a paper-towel-lined plate.
- Wipe down skillet and place back onto burner over medium high heat. Add onion, garlic and green chiles to pan and saute until onion is opaque. Set aside.
- In another medium pot, add butter. When butter has melted, add flour and stir until combined. Cook for 1 minute and then gradually whisk in milk. Bring mixture up to a bubble and, 1/3 at a time, begin to add shredded cheese, stirring until completely melted before adding next cheese. Add in cream cheese and stir to combine.
- Cook over low heat until mixture is smooth and free of lumps. Add in half of the reserved chorizo and all of the onion, garlic, chile mixture. Stir to combine.
- Place tots on the bottom of your dish. Top with queso fundido cheese, remaining chorizo, cilantro, and avocado pico de gallo. Serve immediately.
These queso fundido totchos are such a fun alternative to the normal nachos we eat around here, especially with the addition of chorizo to the mixture! If you’ve never tried chorizo, I promise you’re going to love it. It’s fragrant, a little spicy, and unlike any other sausage you’ve tried before. And the cheese? Holy delicious! I used three different varieties of KRAFT cheese, Pepperjack, Monterey Jack, and Mexican Cheese Blend, which lends incredible flavor, but I also added PHILADELPHIA Spicy Jalapeño Cream Cheese to make it super creamy, with just a touch of extra spiciness.
Cause you can’t have totchos without spice. That is blasphemy and I will not allow it! For shame!
This tasty snack comes together rather quickly, since you can make the queso fundido while the tots are baking in the oven. You start by browning the chorizo, then sauteing the onions, chiles, and garlic, then whip up the cheese sauce, and mix the two together! Voila! Bing, bang, boom, done. Delicious.
I dunno about you, but I’ll be hitting up Walmart to grab all my KRAFT cheese so I can make this when I get home to Minnesota in a few days for Christmas! Hallelujah! Have you ever tried delicious queso fundido totchos before? Tell me all about it!
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