Updated: May 5
I LOVE nachos, it actually borders on obsession. I didn’t have any tortilla chips one day, so these babies were created. And they are just as amazing and addictive as my beloved nachos.
1 bag Tater Tots
1/2 cup Chipotle Sage
1 cup Grape Tomatoes (halved)
1/4 cup Red Onion (small dice)
1/4 cup Cilantro (thinly slices)
2 tablespoons Jalapeños (thinly sliced) *Optional
Olive Oil, optional (see instruction #5)
Put tots in the oven according to package instructions.
Prep all toppings while tots are baking.
I like to put a little extra schmear of the Tandoori Garlic on the platter so it’s under the tots when you get to the bottom.
Place tots on platter over that extra schmear.
Drizzle or dollop the Tandoori over the tots. I use a squeeze bottle and add a little olive oil when I want a drizzle. Some times I just dollop it on there because who has time for all that!
Layer on those toppings! This is my preferred order: TG, onions, tomatoes, cilantro, jalapeños
Serve immediately! They will be gone immediately too.