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BBQ Chicken Totchos

Crispy tater tots topped with BBQ chicken, a cheesy queso, and fresh toppings for a shareable, crowd-pleasing snack or meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon butter (14 g)
  • 1 tablespoon all-purpose flour (8 g)
  • 1.5 cups whole milk (355 ml)
  • 1 cup Monterey Jack cheese (112 g), shredded
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cayenne pepper or to taste
  • 32 ounce bag of tater tots (907 g)
  • 2 cups shredded chicken (140 g)
  • 1 cup barbecue sauce (237 ml)
  • 1 cup shredded cheese Monterey Jack, cheddar, or fiesta blend
  • 2 Roma tomatoes diced
  • 2 jalapeños sliced and seeded (or use pickled)
  • 0.25 cup red onion diced (about 1/4-inch pieces)
  • 2 tablespoons sour cream (15 g) for garnish

Instructions

  • Melt the butter in a skillet over medium heat.
  • Sprinkle the flour over the melted butter and whisk until foamy and smooth, about 1 minute.
  • Slowly pour in the milk while whisking constantly, and cook until the sauce thickens and coats the back of a spoon.
  • Remove the skillet from the heat and stir in 1 cup shredded Monterey Jack cheese until melted.
  • Stir in the salt, garlic powder, onion powder, cumin, and cayenne until fully incorporated; set the queso aside and keep warm.
  • Arrange the tater tots in a single layer on a baking sheet or in a 9x13-inch pan and bake according to package directions until golden and crisp.
  • While the tots bake, combine the shredded chicken and barbecue sauce in a bowl until the chicken is evenly coated.
  • Spoon some queso over the baked tater tots, then top with the BBQ chicken and sprinkle with the additional shredded cheese.
  • Add diced tomatoes, sliced jalapeños, and diced red onion over the top as desired.
  • Return the pan to the oven and bake 7–9 minutes more, or until everything is warmed through and the cheese is melted.
  • Remove from the oven, dollop with sour cream if using, and serve immediately.

Equipment

  • Skillet
  • Whisk
  • baking sheet or 9x13-inch pan
  • Spatula or spoon
  • Measuring Cups and Spoons
  • Mixing Bowl

Notes

  • Serve the totchos fresh and hot for best texture.
  • Prep toppings and queso ahead and store separately in airtight containers.
  • Reheat queso over low heat to thin before serving.
  • For crispier tots, bake an extra 5 minutes and use less queso when layering.
  • Garnish options: sour cream, salsa, pico de gallo, guacamole, green onions, or black olives.
  • You can add corn, black beans, or swap ground turkey/beef for the chicken.