Do you ever come up with a fantastic idea right before falling asleep and then transition to a manic state where you obsess over said idea for hours before finally passing out at 1am? On a Tuesday? No? Anyone?
Well, not to air my hyper-manic dirty laundry, but I do. And, in fact, I did. And, fancy that, it was on a fricken Tuesday night.
So what was this crazy-amazing-incredible idea, you ask?
One word: Taterchos. Or Totchos. I’m still working on the name.
Picture this: a layer of crispy tater tots topped with squeaky chipotle cheese curds, gooey Monterey Jack cheese, perfectly browned smokey chorizo sausage, chipotle-infused cream reduction, and fresh Pico de Gallo.
It’s enough to cure a narcoleptic. (‘Cause it kept me awake for hours–get it?)
Good thing my mom thinks I’m funny …
So now it’s Sunday, and I’ve been thinking about these babies for four days straight. But, you know what they say: good things come to those who hyper-focus on trashy potato products covered in cheese.
1 pint grape tomatoes, diced
1/2 small white onion, diced
1/4 cup packed, minced cilantro
1/2 lime, juiced
1 jalapeño, minced
Salt and pepper to taste
2 fresh chorizo sausages, casings removed
1 cup whipping cream
2 chipotle peppers in adobo sauce
1 bag tater tots
Monterey Jack cheese
Mix the tomatoes, onion, cilantro, lime juice, jalapeño, and salt and pepper in a small bowl and set aside in fridge to chill.
Crumble sausage and brown in a small fry pan on medium-high heat.
Cook tater tots according to package.
Meanwhile, in a small saucepan, combine cream and chipotle peppers and simmer on low until reduced to a thick, creamy sauce (for about thirty minutes). With an immersion blender, blend pepper-cream mixture until smooth.
When tater tots are cooked and golden brown, cover with both types of cheese and sausage and put back in the oven until cheese is melted and bubbly.
Serve tater tots with a drizzle of chipotle cream and a heaping scoop of Pico de Gallo.