Prep
15 mins
Cook
20 mins
Serves
4–6
Level
Beginner
Griddle
350°F
Rate this recipe
Totchos — in my opinion, better than nachos! Crispy tater crowns loaded with pulled pork, cheese, green chilis, and a tangy sweet-heat sauce. Way over the top in the best way.
Totchos
- •1 bag (32 oz) tater crowns or tater tots
- •12 oz Mexican blend shredded cheese
- •1/2 lb pulled pork
- •1/2 onion, diced
- •1 can (4 oz) diced fire-roasted green chilis
- •Hussey's Heifer Dust
- •2 Tbsp Duke's Georgia Sweet Heat BBQ sauce
- •Pickled jalapeños
- •Green onions (scallions), sliced
Sauce
- •1/2 cup sour cream
- •3 Tbsp Duke's Georgia Sweet Heat BBQ sauce
- •1 Tbsp apple cider vinegar
- •1 tsp juice from pickled jalapeño jar
- •1 tsp Hussey's Heifer Dust
Instructions
- 1Preheat griddle to med/low or about 350°F. Add a generous amount of oil and put the crowns or tots in the oil. Spread to a single layer and let them ride. Season with Heifer Dust.
- 2While the tots cook, make the sauce and taste. Adjust to your liking.
- 3Dice the onion and add to the griddle with a little oil. Add Heifer Dust to the onions. Add diced chilis in a separate spot with a little oil. Check the tots and flip when one side is crispy — cook about 5–7 minutes per side. When done, move to one side.
- 4Add the cooked pulled pork to the griddle and heat through. Break apart into small pieces if needed. Add some BBQ sauce to the pulled pork.
- 5Mix the onions and chilis together. Spread out the tater crowns and top with the onion mixture, then 1/2 to 3/4 of the cheese, then the pulled pork and the rest of the cheese. Put a dome over everything with a little water to melt the cheese.
- 6When the cheese is melted, remove to a platter and top with sauce, green onions, and jalapeños. Enjoy!
Hussey's Egg-Griddle Tips
- ▸Par-cook the tots in an air fryer first to save time on the griddle.
- ▸Use any leftover smoked meat in place of pulled pork.
