My Ore Ida challenge is for receiving a complimentary coupon to get 1 bag of FREE any sized tater tots (I.E. regular tater tots or their mini sized ones) I chose their regular sized ones for my recipe that I came up with. Our challenge was to come up with our own "Totchos" recipe. Like, nachos but with tater tots hence....well...you get the point.
I wasn't sure what I was going to do as I didn't want my recipe to be like mostly anyone and everyone else's with going with what we all know to be classic nachos. I had some left over Puerto Rican Arroz Con Gandules, which is an amazing rice dish that I LOVE! So, I used the tater tots as my nacho "chips" base topped it with Adobo seasoned ground chicken, the rice mixture, shredded cheese, and banana peppers. Tada!
BEHOLD, TATCHOS!
Looks a hot mess, but its a yummy, ooey gooey, ricey, amazing, hot mess.....just sayin'.
What I did to make this master piece:
Lay out in a single layer your tater tots and cook until crispy and golden. (Basically follow directions on the package, including temperature)
While that's cooking I cooked up my ground chicken (You can use any meat you'd like or none at all!)
I just used a non stick pan so I didn't have to add any residual oils, browned up my chicken and seasoned it with Adobo seasoning.
After I had done all that, I took the tater tots out of the oven, topped with my cooked chicken, my left over rice mixture, shredded cheese (any kind you like! I used cheddar jack cheese), and banana peppers.
I then put my Totchos back in the oven so everything could heat up and melt and come together in heavenly goodness. I served it as is and had sour cream on the side as well as salsa and Salsa verde.
Great thing about all this is, this dish can be customized to whatever you want. Be creative, do what makes your belly happy and your heart smile!
Recipe for the Puerto Rican rice :
Ingredients
- Olive oil -- 3 tablespoons
- Sofrito -- 1/4 cup
- Sazón -- 1 tablespoon
- Tomato sauce -- 1 cup
- Stock or water -- 3 cups
- Rice -- 2 cups
- Gandules (pigeon peas), drained -- 1 (15-ounce) can
- Pimento-stuffed olives, sliced into rounds -- 1/4 cup
- Capers -- 1 tablespoon (Optional for my recipe as I do not necessarily like the taste of them)
- Salt and pepper -- to taste
Method
- Heat the oil in a large saucepan over medium-high flame. Add the sofrito and sazón and saute for 3 or 4 minutes, or until cooked down.
- Stir in the tomato sauce and cook, stirring, for another 2 or 3 minutes.
- Add the remaining ingredients and bring to a boil. Reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
- Remove from heat and let rest, covered, for another 5 to 10 minutes. Fluff with a fork and serve immediately.
Arroz con Gandules Variations
- Add some chopped ham to the sofrito.
- Most recipes call for medium-grain, or Valencia-style, rice. But you can use long or short-grain rice too. (I used instant brown rice in my recipe!)
To get more ideas for some amazing Totchos look no further than here! http://www.kraftrecipes.com/recipes/appetizers/ORE-IDA-Totchos.aspx?utm_source=influenster
Thank you Influenster for providing me with the complimentary coupon to make my own creation! And thank you Ore Ida for some great Totcho inspiration on your facebook page! This view, and recipe is my original and OWN opinions, I was not endorsed for this post whatsoever :) #OreIdaTotchos #contest
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