Recipe Details
Ingredients
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1(32 ounce) packagefrozen bite-size potato nuggets (such as Tater Tots®)
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3tablespoonsolive oil, divided, or as needed
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3tablespoonsbarbeque seasoning, divided, or to taste
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4skinless, boneless chicken thighs
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4tablespoonsbutter
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2 1/2cupshot pepper sauce (such as Frank’s RedHot®), or to taste
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1tablespoonhot honey, or to taste
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2cupsshredded Mexican-style cheese blend
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1cupwhite Mexican cheese sauce (queso blanco)
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¼cuppickled red onions, or to taste
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1tablespoonchopped fresh parsley, or to taste
Cooking Directions
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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.
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Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
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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.
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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.
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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.
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Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
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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.
Editor’s Note:
You can use your oven’s broiler to melt the cheese in place of a kitchen torch.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories961 | |
% Daily Value * | |
Total Fat 61g |
78% |
Saturated Fat 23g |
115% |
Cholesterol 145mg |
48% |
Sodium 33075mg |
1,438% |
Total Carbohydrate 78g |
29% |
Dietary Fiber 9g |
31% |
Protein 39g |
78% |
Potassium 2339mg |
50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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