Oh my goodness! What a fun surprise these turned out to be!
A tater tot take on nachos. Subbing the tots for tortillas and adding some pulled pork, cheese, and some crunchy slaw. A great game day treat or a busy day entrée. Easy peasy and quick using prepared ingredients.
I omitted the jalapenos, but definitely added the slaw. Adds that great crunch and color.
MEMPHIS BBQ PORK TOTCHOS (8 servings)
1 (28 oz) package frozen bite-size potato nuggets (preferably extra crispy)
2 cups shredded pepper Jack cheese
2 cups cooked pulled pork in sauce, warmed
1/2 cup chopped white onion
1/4 cup chopped pickled jalapeno peppers
1/2 cup barbecue sauce
1 cup prepared coleslaw, optional
1 bunch green onions, sliced (1 cup)
Preheat oven to 425F.
Arrange tater tots in a single layer on a large rimmed baking sheet. Bake 20 minutes, then flip nuggets over and continue baking until extra crispy, 20-24 more minutes (NOTE: I cooked mine according to package directions, about half the time). Remove from oven.
Preheat broiler with rack 6" from heat source. Top tots with cheese, pork, onion, and jalapenos. Drizzle with BBQ sauce. Broil tots until cheese starts to bubble, 3-5 minutes. Top with coleslaw and green onions.
Recipe Source: AllRecipes magazine, Feb/March 2017, p. 39