Last week, while beautiful weather-wise, was crap. And our streak of good weather is over for a little while, as today, it’s been windy, chilly and damp. I gave Jay and the bambino a choice for dinner–Garlic-Lemon Pork Chops and rice (that’ll come later in the week) or Cincinnati Chili Totchos. Imagine my surprise when the bambino picked totchos!
Totchos are nachos but with tater tots as the base, rather than tortilla chips. These are somewhat like chili cheese fries, but with tots. Obviously.
They are good, I will grant that. Then again, throw just about any form of potato underneath some Cincinnati chili and a giant pile of cheese, and I’ll eat it.
(And yes, even though the recipe says otherwise, I committed a huge sin, and I put cheddar-jack cheese on my totchos…It was the only full bag of cheese I had…The cheddar I’m saving for a regular bowl of Cinci chili!)
Plus, it helps curb the homesickness…Something I’ve been fighting again lately. Part of me would love to move back to Cincinnati in a heartbeat, but another part of me knows deep down, it’ll never truly be home again.
Rachel @ Tramplingrose.com
Yields 4
5 minPrep Time
25 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 C Cincinnati-style chili, heated
- 4 C tater tots
- 2 C shredded cheddar cheese
- 2 C kidney beans
- 1 C diced white onions
Instructions
- Bake tater tots as directed on the package (usually for 20-25 minutes at either 425 or 450 degrees F). Reduce the heat to 350 degrees, once the tater tots are cooked and crisp.
- Place 2 C of the tater tots in a baking dish. Top with one cup of the chili, and one cup of cheese. Repeat layers. If using, layer in 1 C of beans and 1/2 C of onions before the cheese.
- Bake the totchos for 5-10 minutes, or until heated through and the cheese has melted. Serve immediately.
At least I can get a taste of home whenever I need it, even if I can’t go back home.
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