Name: Crispy Tater Tot Nachos with Chorizo
Total time: 55 min
Ingredients: 2 pounds frozen tater tots; ¼ cup vegetable oil; 1 pound fresh Mexican-style chorizo sausage , casings removed; 1 onion , chopped fine; 1 poblano chile , stemmed, seeded, and chopped fine; 4 ounces American cheese , shredded (1 cup); 1/4 cup jarred salsa , plus extra for serving; 2 tablespoons whole milk; 1/2 cup sour cream; ¼ cup jarred sliced jalapeños; 1 scallion , sliced thin; 2 tablespoons chopped fresh cilantro

Why This Recipe Works

For a fun twist on bar food at home, use frozen potato tots as a base for nachos. We tossed the tots with oil before baking for extra-crispy exteriors and then topped them with a savory-spicy combination of Mexican chorizo and sautéed onion and poblano. A quick queso sauce came together quickly in the microwave, using American cheese for a creamy, melty texture and jarred salsa for kick. Simple garnishes of sour cream, jarred jalapeños, scallion, and cilantro finished things off with pops of color and freshness.

Before You Begin

Use a 4-ounce block of American cheese from the deli counter rather than presliced cheese.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Toss 2 pounds frozen potato tots and ¼ cup vegetable oil together on rimmed baking sheet and bake until golden brown, 25 to 30 minutes.

Meanwhile, cook 1 pound fresh Mexican-style chorizo sausage, casings removed, in 12-inch nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until mostly cooked, 3 to 5 minutes. Add 1 finely chopped onion and 1 finely chopped poblano and cook until vegetables are softened and chorizo is fully cooked, 3 to 5 minutes.

Microwave 1 cup shredded American cheese, ¼ cup jarred salsa, and 2 tablespoons whole milk in bowl, stirring every 30 seconds, until melted and combined, 2 to 3 minutes. Distribute tots among individual plates. Top tots with chorizo mixture, then drizzle with cheese sauce. Dollop with ½ cup sour cream and sprinkle with ¼ cup jarred sliced jalapeños, 1 thinly sliced scallion, and 2 tablespoons chopped cilantro. Serve with extra salsa.