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 barbecue sauce for dipping.
Ingredients
- 1 package frozen bite-size potato nuggets , 28 ounce
- 2 cups shredded pepper Jack cheese
- 2 cups cooked pulled pork
- 0.5 cups chopped white onion
- 0.25 cups chopped pickled jalapeño peppers
- 0.5 cups barbecue sauce , such as Cattlemen's
- 1 cup prepared coleslaw , Optional
- 1 bunch green onions , sliced
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C).
-
2
Arrange potato nuggets in a single layer on a baking sheet.
-
3
Bake in the preheated oven for 20 minutes. Shake the baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes more. Remove the baking sheet from the oven and turn on the broiler.
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4
Top potato nuggets with pepper Jack cheese, pulled pork, onion, and jalapeño peppers. Drizzle barbecue sauce over "totchos".
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5
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top "totchos" with coleslaw and green onions.
Nutrition Facts
Per serving
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