Totchos (Tater Tot Nachos)

The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred-tomato salsa, crisp chorizo, and fresh vegetables


Author: J. KENJI LÓPEZ-ALT | Serious Eats


  • 6 medium tomatoes, divided

  • Kosher salt and freshly ground black pepper

  • 4 cloves garlic

  • 1 small white or yellow onion, peeled and split

  • 1 jalapeño pepper, split in half

  • 2 cups fresh cilantro leaves and fine stems, divided

  • 1 tablespoon juice from 1 lime

  • 4 ounces Spanish or Mexican chorizo, finely diced

  • 2 quarts peanut oil

  • 1 (28 ounce) package Tater Tots or mini Tater Tots

  • 1 recipe Gooey Cheese Sauce

  • 1 small red onion, finely diced

  • 4 scallions, thinly sliced


  1. Preheat broiler to high. Finely dice 1 tomato and toss with a pinch of salt and pepper. Place in a fine mesh strainer set over to a bowl to drain. Set aside while you prepare the salsa.

  2. Split remaining tomatoes in half and place on a foil-lined broiler pan or rimmed baking sheet. Add garlic, onion, and jalapeño. Broil until completely tender and well blackened on top side, about 25 minutes. Transfer all vegetables to a blender or food processor and add 1 1/2 cups of fresh cilantro and lime juice. Blend until smooth. Season to taste with salt and pepper and allow to cool. Set aside.

  3. Place chorizo in a small skillet and place over medium heat. Cook, stirring occasionally, until browned and crisp, about 4 minutes. Transfer to a paper towel-lined plate to drain.

  4. Heat peanut oil in a deep fryer, wok, or Dutch oven and cook Tater Tots according to package directions, working in batches and keeping them warm in a 200°F oven if necessary. Season to taste with salt.

  5. Place half of Tater Tots on a large serving platter and top with half of salsa, cheese sauce, chorizo, drained tomatoes, red onions, scallions, and remaining cilantro. Top with remaining tots and remaining toppings. Serve immediately

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