Fiesta Tots Recipe

Bake or fry tots

Preheat oven to 425°F (220°C). Toss frozen tater tots with 1 tablespoon vegetable oil and 1 teaspoon kosher salt in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake for 20–25 minutes, turning once halfway, until golden brown and crisp. Alternatively, deep-fry or air-fry according to package directions until crisp. Keep hot.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1 minute to cook the raw flour taste but not brown.

Add milk

Slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, whisking frequently, about 2–3 minutes, until the sauce thickens slightly.

Finish queso

Lower heat to low. Stir in 2 ounces cream cheese until melted and smooth. Gradually add 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack, stirring until fully melted and glossy. Season with 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder, 1 teaspoon hot sauce, and 1/2 teaspoon salt. Keep warm on lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons milk.

Combine 2 cups diced roma tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded if you prefer less heat), 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let sit at room temperature for 10 minutes to marry flavors.

Prepare optional meat

If using chorizo or seasoned ground beef, cook 3/4 cup fresh (about 6 ounces raw) in a skillet over medium heat until browned and cooked through; drain excess fat. Season with a pinch of salt and a little chili powder if desired.

Assemble Fiesta Tots

Arrange hot tater tots on a large serving platter. Spoon warm queso evenly over the tots (use as much as desired — about 1 to 1 1/2 cups queso). Scatter the cooked chorizo/ground beef over the cheese if using. Top with generous spoonfuls of pico de gallo across the tots.

Finish and serve

Dot with 1/2 cup sour cream (can be drizzled or dolloped), sprinkle 2 tablespoons sliced green onions, 2 tablespoons pickled jalapeños, and 2 tablespoons fresh cilantro leaves. Serve immediately while tots and queso are hot so cheese remains melty.