Name: Buffalo Chicken Totchos
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup distilled white vinegar; 1 tablespoon sugar; Kosher salt; 1 carrot, thinly sliced on the bias; 1 stalk celery, thinly sliced on the bias; 1 32-ounce bag frozen tater tots; 1 stick unsalted butter, diced; 1/2 cup hot sauce, preferably Frank’s RedHot; 2 chicken breasts from a rotisserie chicken, skin removed, meat shredded; 1 1/4 cups shredded Mexican three-cheese blend; 1/4 cup crumbled blue cheese; Freshly ground pepper; Ranch dressing, for drizzling

Directions

Preheat the oven to 425 degrees F. Make the pickled vegetables: In a small saucepan, combine the vinegar, sugar, 1 tablespoon salt and 1/2 cup water. Bring to a boil, then reduce the heat and simmer until the sugar melts. Put the carrots and celery in a bowl, then pour in the vinegar mixture. Let cool to room temperature, about 20 minutes.
Meanwhile, make the tots: Spread out the tater tots on a baking sheet and bake until golden, about 25 minutes. Meanwhile, melt the butter in a small saucepan, then add the hot sauce and whisk to combine. (You can also melt the butter with the hot sauce in the microwave in 15- to 20-second intervals; whisk until smooth.) Put the chicken in a large bowl, then add the hot sauce mixture. Toss to coat and set aside.
Push the tots together, keeping them in a single layer. Top with the chicken mixture and drizzle with any remaining sauce. Sprinkle with the cheese blend. Bake until the cheese is melted and slightly golden, 6 to 8 more minutes. Remove from the oven and let cool 2 minutes. Top with the pickled vegetables, blue cheese, a few grinds of pepper and a drizzle of ranch dressing.

Photograph by David Malosh

Buffalo Chicken Totchos

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