These tater tots are loaded with saucy, spicy chicken, cheese, and queso blanco. We kept it spicy for the great folks at Frank's Red Hot.
Ingredients
- frozen bite-size potato nuggets (such as Tater Tots®): 1 pack (32 ounce pack)
- olive oil: 3 Tbsp (divided, or as needed)
- barbeque seasoning: 3 Tbsp (divided, to taste)
- skinless, boneless chicken thighs: 4 piece
- butter: 4 Tbsp
- 1/2 cups hot pepper sauce (such as Frank's RedHot®): 2 piece (to taste)
- hot honey: 1 Tbsp (to taste)
- Mexican-style cheese blend: 2 cups (shredded)
- white Mexican cheese sauce (queso blanco): 1 cup
- pickled red onions: 0.25 cup (to taste)
- fresh parsley: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
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Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
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Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
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Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
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Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
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Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
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Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.
