A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.
Ingredients
- frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®): 1 pack (28 ounce pack)
- pepperjack cheese: 2 cups (shredded)
- pulled pork: 2 cups (cooked)
- white onion: 0.5 cup (chopped)
- pickled jalapeno peppers: 0.25 cup (chopped)
- barbeque sauce (such as Cattlemen's®): 0.5 cup
- prepared coleslaw: 1 cup (optional)
- bunch green onions: 1 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
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Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
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Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over "totchos".
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Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
