Tot-chos Recipe

Cook tater tots

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet and lightly brush or spray with vegetable oil for extra crispness. Bake for 20–25 minutes, turning once halfway through, until golden brown and crisp. (If using an air fryer: preheat to 400°F/200°C and air-fry in a single layer for 12–15 minutes, shaking basket halfway.)

Prepare tomato and avocado

While tots cook, dice the tomato into 1/4-inch pieces and place in a small bowl. Halve the avocado, remove the pit, scoop flesh out and dice into 1/2-inch cubes. If desired, toss avocado lightly with a squeeze of lime to prevent browning.

Drain jalapeños

Drain pickled jalapeños well and slice if not already sliced. Set aside.

When tots are done, transfer them to a serving platter or cast-iron skillet lined with parchment, arranging in an even layer for topping.

Make roux

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

Add milk

Gradually whisk in the milk in a slow, steady stream to avoid lumps. Continue whisking until the sauce thickens and begins to simmer, about 3–4 minutes.

Finish cheese sauce

Lower heat to low. Remove the pan briefly from heat and stir in the shredded cheddar and monterey jack a handful at a time until smooth. Return to very low heat to keep warm but do not boil. Season with salt, white pepper, and smoked paprika, tasting and adjusting seasoning as needed. Keep warm until assembly.

Combine aioli ingredients

In a small bowl, whisk together mayonnaise, finely chopped chipotle, adobo sauce, lime juice, minced garlic, and salt until smooth. Taste and adjust heat by adding more chopped chipotle or adobo to preference. Refrigerate until ready to use (can be made up to 1 day ahead).

Pour or drizzle warm cheese sauce evenly over the hot tater tots, working quickly so sauce adheres. Use as much or as little as desired.

Evenly scatter diced tomato and avocado over the sauced tots.

Top with pickled jalapeño slices and drizzle chipotle aioli over everything in a thin ribbon. Finish with a sprinkle of freshly ground black pepper and chopped cilantro if using.

Serve immediately with lime wedges on the side for squeezing over the tots.