This sensational spud riff on nachos is an hommage to party food lovers everywhere. Loaded with toppings and drizzled with a hot cheese dip, these totchos are ready to rock and roll right onto your plate.  This dish has all of the goodness of trashy, delicious bar nachos but are made with potato tots for a warm comfort food addition. Fresh jalapeno slices and cool avocado round out this dish, leaving the end impression and flavor as simply drool-inducing. 

Robby Melvin
Recipe by MyRecipes July 2016

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potato tots according package directions.

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  • Process avocados, tomatillos, cilantro, lime juice, cumin, and 1 teaspoon of the salt in a blender until smooth, about 3 minutes, stopping to scrape down sides as necessary.

  • Stir together ancho chile powder and remaining 1 teaspoon salt in a small bowl; sprinkle mixture over hot potato tots. Top tots with shredded chicken and chopped bacon. Drizzle with warm cheese dip and avocado mixture. Top evenly with corn, tomato, and jalapeño slices. Serve immediately.

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