Indulge in the ultimate delight with our Loaded Tater Tot Nachos recipe. This mouthwatering creation combines crispy tater tots, zesty pickled jalapeños, savory chili, melted cheddar cheese, and a dollop of tangy lime crema. Prepare to experience a burst of flavors that will leave you craving for more. Whether you’re hosting a game night or simply looking to treat yourself, these nachos are the perfect crowd-pleaser that will elevate your snacking game to new heights.
Every Friday night, my husband and I gather our little family for a fun and delicious ritual: Loaded Tater Tot Nachos night. It all started as a spontaneous experiment in our kitchen, and it quickly became a cherished tradition. As soon as the aroma of crispy tater tots fills the air, our excitement builds, and our taste buds come alive in anticipation. We gather around the table, loading our nachos with vibrant toppings and sharing stories of our week. The combination of flavors, from the tangy pickled jalapeños to the creamy lime crema, never fails to bring smiles to our faces. This recipe has truly become a symbol of togetherness and joy in our household, and we can’t wait to share it with you.
Why This Recipe Will Blow You Away:
- Crispy Tater Tot Base: Swap out traditional tortilla chips for golden and crispy tater tots, adding a delightful twist to classic nachos.
- Zesty Pickled Jalapeños: Homemade pickled jalapeños deliver a tangy and spicy kick that perfectly complements the other flavors in the dish.
- Creamy Lime Crema: A refreshing blend of sour cream, heavy cream, and lime juice adds a creamy and tangy element to balance the heat and richness.
- Layers of Flavor: From the savory chili with beans to the melted cheddar cheese, every layer of these nachos contributes to an explosion of deliciousness in every bite.
- Customizable Toppings: Get creative and personalize your nachos by adding grape tomatoes, crispy bacon, scallions, and cilantro, allowing you to tailor the dish to your taste preferences.
Ingredients:
Pickled Jalapeños
- 4 jalapeños, sliced
- 120 grams apple cider vinegar (1/2 cup)
- 120 grams water (1/2 cup)
- 1 clove garlic, sliced
- 1 tablespoon sugar
- 1 teaspoon sea salt
Lime Crema
- 60 grams sour cream (1/4 cup)
- 60 grams heavy cream (1/4 cup)
- Juice from one lime
- Sea salt to taste
Tater Tot Nachos
- 450 grams tater tots (4 cups)
- 240 grams chili with beans, your favorite canned variety or homemade (1 cup)
- 150 grams grape tomatoes, sliced (1 cup)
- 113 grams cheddar cheese, shredded (1 cup)
- 3 slices bacon, cooked and chopped
- 1 bunch scallions, sliced
- 1 tablespoon cilantro, finely chopped
Directions:
Pickled Jalapeños
- In a small saucepan, bring the apple cider vinegar, water, garlic, sugar, and salt to a boil.
- Add the sliced jalapeños to the pickling mixture, stirring well. Remove from heat and let it sit for 10-15 minutes.
- Remove the jalapeños from the liquid and store them in a jar with the pickling liquid. Refrigerate until ready to use.
Lime Crema
- In a small bowl, mix the sour cream, heavy cream, sea salt, and lime juice together.
- Allow the mixture to sit at room temperature for 90 minutes.
- Cover and refrigerate until needed.
Tater Tot Nachos
- Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).
- Place the tater tots on a parchment-lined baking sheet and bake for 25-30 minutes or until crispy.
- Carefully mound the crispy tater tots on the parchment sheet.
- Mix in the sliced grape tomatoes.
- Add the heated chili to the tots, then top with shredded cheddar cheese.
- Place the baking sheet back into the oven for 5 minutes or until the cheese has melted.
- Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
- Garnish with pickled jalapeños, diced bacon, scallions, cilantro, and lime crema.
- Serve and enjoy!
Notes:
- Feel free to adjust the level of spiciness by adding more or fewer pickled jalapeños.
- Experiment with different toppings like sliced black olives, diced avocado, or salsa to personalize your nachos.
- For a vegetarian version, omit the bacon and use vegetarian chili or additional vegetables.
- These nachos are best enjoyed immediately after assembling, as the tater tots may lose their crispiness over time.
Loaded Tater Tot Nachos
Ingredients
Pickled Jalapeños
- 4 jalapeños sliced
- 120 grams apple cider vinegar 1/2 cup
- 120 grams water 1/2 cup
- 1 clove garlic sliced
- 1 tablespoon sugar
- 1 teaspoon sea salt
Lime Crema
- 60 grams sour cream 1/4 cup
- 60 grams heavy cream 1/4 cup
- Juice from one lime
- Sea salt to taste
Tater Tot Nachos
- 450 grams tater tots 4 cups
- 240 grams chili with beans your favorite canned variety or homemade (1 cup)
- 150 grams grape tomatoes sliced (1 cup)
- 113 grams cheddar cheese shredded (1 cup)
- 3 slices bacon cooked and chopped
- 1 bunch scallions sliced
- 1 tablespoon cilantro finely chopped
Instructions
Pickled Jalapeños
- In a small saucepan, bring the apple cider vinegar, water, garlic, sugar, and salt to a boil.
- Add the sliced jalapeños to the pickling mixture, stirring well. Remove from heat and let it sit for 10-15 minutes.
- Remove the jalapeños from the liquid and store them in a jar with the pickling liquid. Refrigerate until ready to use.
Lime Crema
- In a small bowl, mix the sour cream, heavy cream, sea salt, and lime juice together.
- Allow the mixture to sit at room temperature for 90 minutes.
- Cover and refrigerate until needed.
Tater Tot Nachos
- Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit).
- Place the tater tots on a parchment-lined baking sheet and bake for 25-30 minutes or until crispy.
- Carefully mound the crispy tater tots on the parchment sheet.
- Mix in the sliced grape tomatoes.
- Add the heated chili to the tots, then top with shredded cheddar cheese.
- Place the baking sheet back into the oven for 5 minutes or until the cheese has melted.
- Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
- Garnish with pickled jalapeños, diced bacon, scallions, cilantro, and lime crema.
- Serve and enjoy!
