Loaded Game Day Nacho Tots with Creamy Crockpot Queso Blanco
Author: Cyd Converse
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Ingredients
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
Instructions
For the Loaded Nacho Tots
Preheat oven to 425°
Spray a deep sheet pan lightly with nonstick spray, add tots to the pan
Bake tots for 25 minutes
Remove from the oven and add black beans, pinto beans, corn, bell pepper and shredded cheese over top
Bake for an additional 10 - 12 minutes
Remove from the oven and allow to cool for 3 - 5 minutes before topping with tomatoes, banana peppers, black olives, avocado, jalapeños and cilantro
Serve covered in queso
For the Queso Blanco
Add American cheese, cream cheese, chiles and butter to a slow cooker previously sprayed with nonstick spray
Cook on low for one hour, stirring frequently to prevent sticking
Add whole milk slowly, whisking vigorously to thin out the sauce and make it creamy
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/