Cooking for Luv: Vegetarian + Vegan Recipes
post-template-default,single,single-post,postid-16936,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

Denver Broncos Green Chili Cheese Tots

02 Feb Denver Broncos Green Chili Cheese Tots

Looking for some badass Super Bowl Snacks to feed a crowd? Check out the video recipe series I created with Fox Sports, each featuring a twist on local Colorado and Carolina cuisines. First up? A play on chili cheese fries, but using the eponymous Denver Green Chili on top of crispy tater tots (how could you go wrong??)

Denver Broncos Green Chili Cheese Tots
Serves 6
Cook Time
45 min
Cook Time
45 min
Denver Green Chili
  1. 12 Anaheim green chiles
  2. 2 tablespoons butter
  3. 1 tablespoon grapeseed or vegetable oil
  4. 1 cup finely diced white onions
  5. 2 medium cloves garlic, minced
  6. 1 tablespoon liquid smoke
  7. ½ tablespoon coarse sea salt
  8. 1 teaspoon fresh ground black pepper
  9. 2 tablespoons dried oregano
  10. 3/4 cup crushed fire roasted tomatoes
  11. 1 serrano chili, diced (optional)
  12. 1 tablespoon flour
  13. 3-4 cups water (based on desired thickness)
Cheese Sauce
  1. 1/4 cup butter
  2. 1/4 cup flour
  3. 1 cup whole milk
  4. 1 cup shredded monterrey jack cheese
  5. Tots
  6. 2 packages of frozen tater tots
More Optional Toppings
  1. Sour Cream
  2. Sliced Green Onions or Chives
  3. Bac’n bits
Make Chili
  1. Roast the chilis under a gas broiler or over an open flame on your stovetop, turning until all sides are blistered and blackened. Place into a gallon plastic Ziplock and let sit for about 10 minutes. Remove from bag and peel off the black skin. Remove and discard stems and big seeds (some of the small ones can stay for heat) and finely chop the pepper.
  2. Heat butter and oil in a large soup pot over medium high heat until butter is melted. Add the onion. Cook until onion turns golden, about 5 minutes. Add garlic and cook for 30 seconds, then add remaining ingredients (up to the water, don’t add that yet). Cook for about 10 minutes, stirring every few minutes. Sprinkle on flour, stir to coat, cook for 30 seconds then stir in water. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Make cheese
  1. While stew is simmering, melt butter in a heavy bottomed skillet over medium high heat. When butter has melted, sprinkle in flour. Whisk together, turn down heat to medium low cook for 1 minute. Whisk in milk and keep whisking until smooth and creamy. Stir in cheese and heat until melted. Season with salt and remove from heat and cover to keep warm.
Make Tots
  1. Preheat fryer or dutch oven filled with oil to 350 degrees.
  2. Right before you’re ready to serve, fry your tots until golden and crispy (make sure they are VERY crispy otherwise they will be too soggy when you put on your chili and cheese sauce), about 3 minutes. Remove and drain on a paper towel lined baking sheet. Season with salt.
Put it all together
  1. Transfer hot tots to a serving tray, pour green chili on top, drizzle on cheese (you’ll probably have some leftover- use for nachos!) and add any additional toppings. Serve immediately...with forks or lots of napkins
cooking for luv
No Comments

Post A Comment