Queso Fundido Totchos
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons cilantro chopped
- 1/2 cup onion diced
- 2 cloves of garlic minced
- 1 1/2 cups of milk
- 1 32 ounce bag tator tots i used ore-ida brand
- 12 ounces chorizo
- 1 4 oz can diced green chiles
- 1 8 oz block kraft natural chunk cheese pepperjack grated (i used 4 oz)
- 1 8 oz block kraft natural chunk cheese monterey jack grated (i used 4 oz)
- 1 16 oz bag kraft 2% mexican cheese blend
- 1 8 oz tub kraft philadelphia spicy jalapeno cream cheese
- optional for topping pico de gallo, shredded lettuce sour cream, cilantro
- Carbohydrate 8.55434699361978 g
- Cholesterol 60.0628689936937 mg
- Fat 25.5499656594665 g
- Fiber 0.227858339646445 g
- Protein 13.8516693008836 g
- Saturated Fat 10.5896873237672 g
- Serving Size 1 1 -8 (136g)
- Sodium 728.007470581681 mg
- Sugar 8.32648865397334 g
- Trans Fat 1.42363563797483 g
- Calories 321 calories
Preheat oven to 425 degrees and cook tator tots according to package directions. (I cooked mine for 25 mins, but adjust according to your oven temperature)Meanwhile, preheat a skillet to medium heat and brown chorizo.Remove chorizo with a slotted spoon and allow to drain on a paper towel lined plate.Whip skillet from chorizo and place back onto burner over medium high heat.Add onion, garlic and green chiles to pan and saute until onion is opaque. Set asideIn another medium pot, add butter. When butter has melted add in flour and stir until combined.Cook for 1 minute and then gradually whisk in milk.Bring mixture up to a bubble and â…“ at a time, begin to add cheeses. Thoroughly melt cheese before adding next batch.Add in cream cheese and stir to combine.Cook over low heat until mixture is smooth and feel of lumps.Add in ½ reserved chorizo and onion, garlic, chile mixture. Stir to combine.LayeringPlace tots on the bottom of your dish, top with queso fundido cheese, remaining ½ chorizo and any additional toppers you'd like.
