Ingredients:

  • 1 kg (2.2 lbs) frozen Tater Tots
  • 1 tbsp neutral oil (vegetable or canola)
  • Salt and Pepper, to taste
  • 150g (5 oz) mild Cheddar Cheese, freshly grated
  • 150g (5 oz) Monterey Jack Cheese, freshly grated
  • 450g (1 lb) ready-made pulled pork, warmed
  • 120 ml (½ cup) smoky BBQ sauce
  • 60g (2 oz) pickled jalapeños, drained and sliced
  • 4 spring onions (scallions), thinly sliced
  • 120 ml (½ cup) sour cream or crème fraîche
  • Small handful fresh coriander (cilantro), roughly chopped
  • Lime wedges, for serving

Instructions:

  1. Prepare the Tots: Preheat your oven to 220°C / 425°F. Lightly toss the frozen tater tots with 1 tbsp of neutral oil, salt, and pepper. Spread them in a single layer on a baking sheet, ensuring not to crowd the pan.
  2. Bake Crispy: Bake the tater tots for 25–30 minutes, flipping halfway through, until deeply golden brown and crunchy. Carefully transfer the crispy tots into your ovenproof serving skillet or platter, arranging them in an even layer.
  3. Warm the Pork: Ensure the pulled pork is warmed through. If using plain, pre-cooked pork, toss it generously with the 120ml (½ cup) of BBQ sauce now.
  4. Layer One (Cheese Base): Sprinkle half of the grated cheese mixture (Cheddar and Monterey Jack) evenly over the hot tots.
  5. Layer Two (Pork and Toppings): Distribute the warmed, sauced pulled pork evenly across the tots and cheese. Top the pork layer with the remaining cheese and scatter the sliced pickled jalapeños across the top.
  6. Melt the Cheese: Return the skillet/platter to the oven for 5–8 minutes, or until the cheese is bubbling, completely melted, and slightly browned in spots. Keep a close eye on the dish to prevent burning.
  7. Garnish and Serve: Remove the Tot-Chos from the oven. Dollop spoonfuls of sour cream (or crème fraîche) across the top. Finish with a scattering of fresh coriander and thinly sliced spring onions. Serve immediately with fresh lime wedges.