Totchos were my last craving of pregnancy. But I didn’t get to fulfill my craving until last weekend. You see, we were planning to have these for dinner the Sunday I had Blakely Gray. So instead of enjoying them while pregnant, we enjoyed this platter of deliciousness during the Super Bowl with a baby hanging out in her rock ‘n play.
And despite not being pregnant, I was still craving these little potato nuggets – I had been thinking about them for two weeks!
I used store-bought frozen tator tots and simply baked in the oven as the package directed. They would have been amazing fried, but I felt there was a enough going on and let’s be honest, ain’t nobody got time to fry with a newborn.
The totchos are topped with cooked and crumbled chorizo along with a homemade salsa that is made from broiling tomatoes, onions, jalapeños and garlic and then blending until smooth with cilantro and lime juice. And you can’t have nachos or totchos without cheese, so a smooth and creamy cheese sauce is made with extra sharp cheddar and evaporated milk. Let’s be honest – the cheese sauce is my favorite part of any nacho dish.
The platter is then topped with diced tomatoes and green onions for a pop of flavor and freshness.
And while football season may be over, I promise these are worth finding an excuse to make.