I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Totchos
...in your mind.
Totchos

Totchos

These are easily in the top 3 nachos I've ever made. And don't worry about the stupid can - just make em and you'll be so happy.

Ingredients

Tots

  • Frozen tots
  • 15 ounce can black beans, drained
  • Cook according to package directions (just be sure to make them crispy)

Pickled Red Onion

  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 red onion, thinly sliced

Chicken & Steak

  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Kosher salt & coarse ground black pepper
  • One pound boneless, skinless chicken thighs
  • One pound skirt steak
  • Neutral oil

Guacamole

  • 1 avocado, the flesh removed from the shell
  • Juice of 1/2 lime
  • 2 tablespoons finely diced yellow or white onion
  • 2 tablespoons diced tomato, seeds or wet part
  • 2 tablespoons chopped cilantro
  • 1 tablespoon adobo sauce, from a can of chipotle chilies

White Sauce

  • 1/2 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 tablespoon garlic paste
  • Milk for thinning

Cheese Sauce

  • 1 cup milk
  • 1 pound Velveeta cheese, cut into 2 inch chunks
  • One 15 ounce can diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 tablespoon garlic paste

Directions

Tots

  1. Cook tots according to package directions (just be sure to make them crispy)

Pickled Red Onion

  1. Bring vinegar & water to a boil in a small pot, and add sugar & salt
  2. When dissolved, put onions into a glass jar (or anything that can handle boiling liquid) and add the liquid
  3. Seal and let sit at least an hour before serving - the day before would be better

Chicken & Steak

  1. Combine seasonings in a small bowl
  2. Lightly oil chicken and steak, and season well on both sides
  3. Heat grill or griddle to medium high, and cook both until done to your liking - whatever temp you choose, make sure it all gets a goodcrust
  4. Remove, and let rest 10 minutes

Guacamole

  1. Combine all ingredients in a small bowl, add salt &pepper to taste, then mix into a beautiful chunky guac - set aside

White Sauce

  1.  Combine all ingredients in a small bowl, add salt &pepper to taste, then enough milk to make a drizzleable sauce - set aside

Cheese Sauce

  1. Put milk in a pot over medium heat
  2. Start adding chunks of the cheese, 5 or 6 at a time, and stir until melted - continue until all cheese is in a melty
  3. Add the tomatoes, cumin and garlic paste - mix to combine,then set aside but keep warm

When Ready to Build

  1. Using with a #10 can like I did, or just a large plate, start layering any way you’d like: cheese sauce, tots, chicken, beef, black beans
  2. And when all that has been used, top with guacamole, red onions and finally the white sauce
Totchos

Totchos

These are easily in the top 3 nachos I've ever made. And don't worry about the stupid can - just make em and you'll be so happy.

Ingredients

Tots

  • Frozen tots
  • 15 ounce can black beans, drained
  • Cook according to package directions (just be sure to make them crispy)

Pickled Red Onion

  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 red onion, thinly sliced

Chicken & Steak

  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Kosher salt & coarse ground black pepper
  • One pound boneless, skinless chicken thighs
  • One pound skirt steak
  • Neutral oil

Guacamole

  • 1 avocado, the flesh removed from the shell
  • Juice of 1/2 lime
  • 2 tablespoons finely diced yellow or white onion
  • 2 tablespoons diced tomato, seeds or wet part
  • 2 tablespoons chopped cilantro
  • 1 tablespoon adobo sauce, from a can of chipotle chilies

White Sauce

  • 1/2 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 tablespoon garlic paste
  • Milk for thinning

Cheese Sauce

  • 1 cup milk
  • 1 pound Velveeta cheese, cut into 2 inch chunks
  • One 15 ounce can diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 tablespoon garlic paste

Directions

Tots

  1. Cook tots according to package directions (just be sure to make them crispy)

Pickled Red Onion

  1. Bring vinegar & water to a boil in a small pot, and add sugar & salt
  2. When dissolved, put onions into a glass jar (or anything that can handle boiling liquid) and add the liquid
  3. Seal and let sit at least an hour before serving - the day before would be better

Chicken & Steak

  1. Combine seasonings in a small bowl
  2. Lightly oil chicken and steak, and season well on both sides
  3. Heat grill or griddle to medium high, and cook both until done to your liking - whatever temp you choose, make sure it all gets a goodcrust
  4. Remove, and let rest 10 minutes

Guacamole

  1. Combine all ingredients in a small bowl, add salt &pepper to taste, then mix into a beautiful chunky guac - set aside

White Sauce

  1.  Combine all ingredients in a small bowl, add salt &pepper to taste, then enough milk to make a drizzleable sauce - set aside

Cheese Sauce

  1. Put milk in a pot over medium heat
  2. Start adding chunks of the cheese, 5 or 6 at a time, and stir until melted - continue until all cheese is in a melty
  3. Add the tomatoes, cumin and garlic paste - mix to combine,then set aside but keep warm

When Ready to Build

  1. Using with a #10 can like I did, or just a large plate, start layering any way you’d like: cheese sauce, tots, chicken, beef, black beans
  2. And when all that has been used, top with guacamole, red onions and finally the white sauce