Crispy Cheesy Nacho Tots

  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 4 servings
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1 pound frozen Tater Tots®

1/4 cup half-and-half 

1 1/4 cups shredded Mexican cheese blend 

1 1/2 teaspoons cornstarch 

3 tablespoons pico de gallo or chopped tomato 

2 tablespoons fresh cilantro leaves 

Sour cream, for topping 


  1. Bake the Tater Tots® until very crispy, following the package directions.
  2. Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
  3. When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.
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