Leave it to an Irish Pub to re-purpose a potato dish. A recent visit to St. James Gate Irish Pub on Folly Beach introduced us to Tater Tot “Nachos.” What a concept! Who wouldn’t love crispy potatoes topped with good ol’ cheddar cheese, chili and jalapenos? Easy enough to recreate at home, the appetizer left us completely satisfied and reminiscing about our middle school days (Read: carrying our lunch trays through the cafeteria on tater tot day negotiating trades).
Move over tortilla chip, there’s a new nacho vehicle in town!
Paired with a couple good cocktails–a hearty Guinness for my man, and a local ginger bourbon + honey basil libation for me –the nightcap was a surprisingly better alternative to our initial desire for dessert. The waiter had us at “Our special tonight is Tater Tot Nachos…”
Just a few days after our visit, I came across a half bag of frozen tater tots in the freezer at home, just begging to be cooked. As fate would have it, I had some of my leftover Beer Can Chili in the fridge too, as is accustom this time of year. In no time at all, I was serving up “nacho” ordinary appetizer. HA!
Next time you have friends over, or if you’re just in the mood for a good snack, break out this recipe. With little effort and a Some Kinda Good return on your investment, you’ve got nothing to lose!
Tater Tot Nachos
- 1/2 Bag of Frozen Tater Tots
- 1 cup or more to taste of Shredded Sharp Cheddar Cheese (Pepper jack is great too! Combine them for fun!)
- 1/2 medium onion, diced
- Pickled or fresh Jalapenos to taste
- Leftover Chili
- Sour cream
- Fresh Parsley
- Other desired nacho toppings
Bake tater tots according to package directions (I like mine extra crispy for the perfect crunch). Add about a teaspoon of salt (or more to taste) as soon as the tater tots come out of the oven. Top evenly with diced onion, leftover chili and cheese, then pop the tater tots back in the oven until cheese is hot and bubbly (about 5 minutes). Once cheese is melted, take them out of the oven and add desired toppings. I like sour cream, a sprinkle of fresh parsley to liven things up and a few jarred jalapenos to keep things spicy. Enjoy!