Chicageaux Spicy Smokehouse Tots

Ingredients

• 1 package frozen bite-size potato nuggets , 32 ounce
• 3 tablespoons olive oil , divided, or as needed
• 3 tablespoons barbeque seasoning , divided, or to taste
• 4 skinless , boneless chicken thighs
• 4 tablespoons butter
• 2.5 cups hot pepper sauce , such as Frank's RedHot®
• 1 tablespoon hot honey , or to taste
• 2 cups shredded Mexican-style cheese blend
• 1 cup white Mexican cheese sauce , queso blanco
• 0.25 cups pickled red onions , or to taste
• 1 tablespoon chopped fresh parsley , or to taste

Instructions

1. 1

   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.

2. 2

   Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.

7. 7

   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.