Name: Memphis BBQ Pork Totchos recipe
Ingredients: 1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®);2 cups shredded pepperjack cheese;2 cups cooked pulled pork;½ cup chopped white onion;¼ cup chopped pickled jalapeno peppers;½ cup barbeque sauce (such as Cattlemen's®);1 cup prepared coleslaw;1 bunch green onions, sliced

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Ingredients

1 (28 ounce) package frozen bite-size potato nuggets (such as Extra Crispy Tater Tots®) 2 cups shredded pepperjack cheese 2 cups cooked pulled pork ½ cup chopped white onion ¼ cup chopped pickled jalapeno peppers ½ cup barbeque sauce (such as Cattlemen's®) 1 cup prepared coleslaw 1 bunch green onions, sliced

Nutrition Info

619.1 calories carbohydrate: 57.2 g cholesterol: 105.4 mg fat: 32.1 g fiber: 5 g protein: 31.7 g saturatedFat: 12 g servingSize: - sodium: 1674.8 mg sugar: 8.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets in a single layer on a baking sheet.
Bake in the preheated oven for 20 minutes. Shake baking sheet and continue baking until potato nuggets are extra crispy, 20 to 24 minutes longer. Remove baking sheet from oven and turn on oven's broiler.
Top potato nuggets with pepperjack cheese, pulled pork, onion, and jalapeno peppers. Drizzle barbeque sauce over \"totchos\".
Broil in the preheated oven until cheese starts to bubble, 5 to 7 minutes. Top \"totchos\" with coleslaw and green onions.

Recipe Yield

6 servings

Recipe Note

A mashup of the BBQ pork nachos that are on so many menus in Memphis and the South-of-the-Border influenced Totchos that have blown up as the must-try bar food in Seattle. Serve with extra barbeque sauce for dipping.

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