It’s not often that I eat like this, but when I do, it usually coincides with a game. Game day eats are a big thing among my brother and his kids, so this week for the Dodger’s playoff game we had a food contest with my nephews being the judges.
I lost. The winning dish was taken by brother, but I got to keep the crown of EFU, a.k.a Everyone’s Favorite Uncle.
Win or lose we all enjoyed it and I had fun making this. Tater tots always remind me of being a kid and school lunches. Totchos (tater tots meets nachos) are like having the best of both worlds, kid food with adult flavors. They’re easy to make and really just a matter of deciding how you want to layer it up. I punched up my totchos with chili, sour cream, salsa verde, chopped jalapenos and Sriracha. Although I’m thinking it was the heat that killed it for the kids. (Note to self for the next game day eats challenge.)
- 6 cups tater tots
- 2 cups chili
- 1½ cup cheddar cheese
- Sour cream
- diced jalapenos
- green onions
- Cook tater tots according to package. Layer tater tots with chili and sprinkle with cheese on top and place in oven at 350 degrees F for 3 minutes, or until cheese melts. Top with sour cream, Sriracha, diced jalapenos and green onions. Serve immediately.