Loaded Game Day Nacho Tots with Creamy Crockpot Queso Blanco
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
For the Loaded Nacho Tots
  • 1 large bag potato tots (approximately 5lbs)
  • 15 oz can black beans, drained and rinsed well
  • 15 oz can pinto beans, drained and rinsed well
  • 2 cups frozen corn, thawed
  • 1 small bell pepper, diced
  • 2 cups shredded Mexican cheese
  • 2 cups fresh tomatoes, diced
  • 16 oz jar banana peppers, drained and patted dry
  • (2) 4 oz cans sliced black olives, drained and patted dry
  • 2 large avocados, diced
  • 2 fresh jalapeños, sliced
  • 3 tablespoons diced fresh cilantro
For the Queso Blanco
  • 2 lbs American cheese
  • 16 oz cream cheese
  • 1 stick salted butter
  • (2) 4 oz cans green chiles
  • ½ cup whole milk
For the Loaded Nacho Tots
  1. Preheat oven to 425°
  2. Spray a deep sheet pan lightly with nonstick spray, add tots to the pan
  3. Bake tots for 25 minutes
  4. Remove from the oven and add black beans, pinto beans, corn, bell pepper and shredded cheese over top
  5. Bake for an additional 10 - 12 minutes
  6. Remove from the oven and allow to cool for 3 - 5 minutes before topping with tomatoes, banana peppers, black olives, avocado, jalapeños and cilantro
  7. Serve covered in queso
For the Queso Blanco
  1. Add American cheese, cream cheese, chiles and butter to a slow cooker previously sprayed with nonstick spray
  2. Cook on low for one hour, stirring frequently to prevent sticking
  3. Add whole milk slowly, whisking vigorously to thin out the sauce and make it creamy
  4. Add more or less whole milk to achieve your desired thickness and consistency (I prefer my queso blanco on the thinner side so it's very smooth and easily covers my nacho tots)
Recipe by The Sweetest Occasion at https://thesweetestoccasion.com/2018/09/loaded-game-day-nacho-tots-with-creamy-crockpot-queso-blanco/