- One 20 oz bag frozen sweet potato tater tots
- 1 tbsp sauce from a can of chipotle peppers in adobo sauce
- 1 c sour cream
- 1 tbsp lime juice, freshly squeezed
- ¼ tsp chipotle powder
- 1 tsp kosher salt
- 1 c shredded cheddar cheese
- ½ c guacamole
- ½ c pico de gallo
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh jalapeño rings
Line a sheet pan with parchment and spray with nonstick cooking spray. Bake tots according to the package directions.
While tots are baking, in a small bowl, whisk together adobo sauce, sour cream and lime juice. Set aside until ready to assemble.
Once baked, immediately transfer tots to a medium bowl and season with chipotle powder and salt, tossing to coat. Transfer back onto sheet pan and create a pile in the center so they are all touching. Sprinkle cheese over the tots and place the pan back into the oven on the broil setting for 1-2 minutes, to melt the cheese, watching carefully to make sure the cheese doesn’t burn.
Remove pan from oven and transfer tots to a serving platter. Portion scoops of guacamole on opposite sides of the tots and drizzle with chipotle sour cream. Finish by garnishing the stack with pico de gallo, cilantro and jalapeño rings. Serve immediately.
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