Ingredients:

  • 32 oz bag Frozen Tater Tots
  • 1 tbsp Neutral Oil (vegetable or rapeseed)
  • 3 cups pre-cooked Chicken Breast/Thighs, shredded (rotisserie is ideal)
  • 1 cup Smoky BBQ Sauce
  • 1 cup Monterey Jack Cheese, grated
  • 1 cup Sharp Cheddar Cheese, grated
  • 1/2 medium Red Onion, finely diced
  • 1–2 Jalapeño Peppers, thinly sliced
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1/2 Lime, cut into wedges
  • Salt and Black Pepper, to taste

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Shred the pre-cooked chicken using two forks. Place the shredded chicken in a medium bowl and toss thoroughly with the 1 cup of BBQ sauce. Set aside.
  3. In a separate mixing bowl, toss the frozen tater tots with 1 tbsp of neutral oil, salt, and pepper until evenly coated.
  4. Arrange the tater tots in a single, even layer on the prepared baking sheet. Bake for 20 minutes, flipping them halfway through, until they are golden brown and crisp.
  5. Remove the tots from the oven. Carefully push the hot tots into a slight mound in the center of the baking sheet to create structure for the toppings.
  6. Spoon the BBQ pulled chicken evenly over the hot tots. Sprinkle the mixed cheddar and Monterey Jack cheese evenly over the chicken. Scatter the diced red onion and sliced jalapeños on top.
  7. Return the baking sheet to the oven. Change the setting to Broil (Grill) on high, placing the rack in the upper-middle position. Broil for 3–5 minutes, watching closely until the cheese is bubbling and slightly golden but not burnt.
  8. Remove from the oven. Drizzle the sour cream or Greek yogurt in stripes over the totchos. Scatter with the fresh coriander and serve immediately with lime wedges on the side.