Crispy tater tots covered in a dark beer queso, chorizo, green onions, sour cream. There will be no leftovers!!
Author:chrissy@mythankfultable.com original recipe from The Hungry Fan's Game Day Cookbook by Daina Falk
Ingredients
Scale
6 ounces Chorizo, diced
1/2 Cup dark beer (original recipe calls for Negra Modelo…I used Dogfish Head Ale Dark IPA)
16 ounces Extra Sharp Shredded Cheddar Cheese
1 Serrano Pepper (I used a Poblano) seeds and veins removed, chopped
1 4 ounce can of diced green chiles, drained
2 Tablespoons thinly sliced green onions
2 Cups Tater Tots
2 Tablespoons Sour Cream or Plain Yogurt
1/4 Cup Salsa
1 Tablespoon freshly minced Cilantro
Pepper (optional)
Instructions
In a large saucepan, cook the disced chorizo until crisp and fat is rendered. Transfer cooked chorizo to a paper towel lined plate to drain and discard the rendered fat.
Pour beer into the same saucepan (I did not wash between chorizo and beer phase) and heat for five minutes, to reduce just a bit.
Reduce heat to low, add cheese and stir until it has melted into the beer.
Once the cheese has fully melted, add fresh pepper, diced green chiles, 1 Tablespoon of green onions, and half of the chorizo.
Simmer sauce on the stovetop for at least 30 minutes to an hour.
Cook tater tots in a preheated oven according to directions, making sure they are their crispiest.
Arrange tater tots in container, top with cheese sauce, remainder of chorizo, add salsa and sour cream, cilantro, and green onions.