Name: Chicageaux Spicy Smokehouse Tots
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Frozen bite-size potato nuggets (such as Tater Tots®) - 1 (32 ounce) package; Olive oil, divided, or as needed - 3 tablespoons; Barbeque seasoning, divided, or to taste - 3 tablespoons; Skinless, boneless chicken thighs - 4; Butter - 4 tablespoons; Hot pepper sauce (such as Frank's RedHot®), or to taste - 2 1/2 cups; Hot honey, or to taste - 1 tablespoon; Shredded Mexican-style cheese blend - 2 cups; White Mexican cheese sauce (queso blanco) - 1 cup; Pickled red onions, or to taste - ¼ cup; Chopped fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicageaux Spicy Smokehouse Tots

1. Frozen bite-size potato nuggets (such as Tater Tots®) - 1 (32 ounce) package

2. Olive oil, divided, or as needed - 3 tablespoons

3. Barbeque seasoning, divided, or to taste - 3 tablespoons

4. Skinless, boneless chicken thighs - 4

5. Butter - 4 tablespoons

6. Hot pepper sauce (such as Frank's RedHot®), or to taste - 2 1/2 cups

7. Hot honey, or to taste - 1 tablespoon

8. Shredded Mexican-style cheese blend - 2 cups

9. White Mexican cheese sauce (queso blanco) - 1 cup

10. Pickled red onions, or to taste - ¼ cup

11. Chopped fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Chicageaux Spicy Smokehouse Tots

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.

2. Stage

Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.

3. Stage

Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.

4. Stage

Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.

5. Stage

Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.

6. Stage

Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.

7. Stage

Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.