Name: Buffalo Chicken Tot-Chos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup distilled white vinegar; 1 tablespoon granulated sugar; 1 tablespoon kosher salt; 1 carrot, very thinly sliced on the bias; 1 rib celery, very thinly sliced on the bias; One 32-ounce bag frozen potato tots; 1 stick (8 tablespoons) unsalted butter, diced; 1/2 cup hot sauce, preferably Frank’s RedHot; 2 chicken breasts from a rotisserie chicken, skin removed, shredded; 1 1/4 cups shredded three-cheese Mexican blend; 1/4 cup blue cheese crumbles; Freshly ground black pepper; Ranch dressing, for serving

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a small saucepan, combine the vinegar, sugar, salt and 1/2 cup water. Bring to a boil, then simmer until the sugar melts. Put the carrots and celery in a medium bowl, then pour the vinegar mixture over it. Allow the pickles to cool to room temperature, about 20 minutes.
Meanwhile, add the potato tots to the prepared baking sheet and bake for 15 minutes. Melt the butter in a small saucepan, then add the hot sauce and whisk to combine. (You can also put the butter and hot sauce in a microwave-safe bowl and heat in 15- to 20-second intervals until the butter is melted; whisk until smooth.) Put the chicken in a large bowl, then add the Buffalo sauce. Toss to coat, and set aside.
Push the tots in a single layer toward the center of the baking sheet. Top with the chicken mixture and drizzle with any remaining sauce. Sprinkle with the shredded cheese blend. Bake until the cheese is melted and slightly golden, another 6 to 8 minutes. Remove from the oven and allow to cool, about 2 minutes. Top with the pickled vegetables, blue cheese, some black pepper and a drizzle of ranch dressing. Serve warm.

Buffalo Chicken Tot-Chos

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