Forget Nachos!! Totchos are WAY Better!

Ingredients

• 1 lb Tater Crays (Tater Crowns) (Frozen circular tater crowns, no thaw needed)
• 2 tbsp Vegetable Oil (High smoke‑point oil for frying)
• 1 medium Yellow Onion (Diced fine)
• 1/2 cup Fire‑Roasted Green Chilies (Canned, drained and diced)
• 1 tsp Heer’s Dust Seasoning (Proprietary seasoning blend (link in video description))
• 8 oz Pulled Pork (Pre‑cooked, leftover or store‑bought)
• 1 tbsp BBQ Sauce (Optional for extra flavor)
• 8 oz Mexican Blend Cheese (Shredded blend of cheddar and Monterey Jack)
• 1/2 cup Sour Cream (Full‑fat)
• 2 tbsp Duke’s Georgia Sweet Heat Sauce (Sweet, smoky hot sauce)
• 1 tsp Apple Cider Vinegar (To thin the sauce)
• to taste Salt
• to taste Black Pepper
• 1 small Jalapeño (Thinly sliced, optional)
• 2 tbsp Green Onions (Chopped for garnish)
• 2 tbsp Chipotle Crema (Optional drizzle; can be made by mixing chipotle in adobo with sour cream)

Instructions

1. Preheat Griddle

   Turn the Blackstone griddle on high and let it reach about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

2. Add Oil

   Drizzle 2 tbsp vegetable oil onto the griddle and spread it thinly with the spatula.

   Time: PT1M

3. Cook Tater Crays

   Place the frozen tater crays in a single layer, avoiding overlap. Cook 5 minutes, then flip and cook another 5 minutes until golden‑brown and crispy.

   Time: PT10M

   Temperature: 350°F

4. Keep Warm

   Transfer the cooked tater crays to a warm plate and set aside while you prepare the toppings.

   Time: PT2M

5. Sauté Onions

   Add a splash more oil if needed, then sauté the diced onion over medium heat until translucent, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

6. Add Chilies & Seasoning

   Stir in the diced fire‑roasted green chilies, sprinkle 1 tsp Heer’s Dust, and season with salt and pepper. Cook 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Warm Pulled Pork

   Move the onion‑chili mix to one side, add the pulled pork, drizzle with BBQ sauce and 1 tbsp Duke’s Georgia Sweet Heat. Stir and heat through, about 3 minutes.

   Time: PT3M

   Temperature: Medium

8. Assemble on Griddle

   Return the tater crays to the griddle, top each with the onion‑chili mixture, sprinkle shredded Mexican blend cheese, then add the warmed pulled pork. Add a little more cheese on top.

   Time: PT3M

   Temperature: Medium

9. Steam‑Melt Cheese

   Sprinkle 1 tbsp water around the assembled tacho, cover with a foil dome (or large bowl) to trap steam, and let the cheese melt for 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Prepare Sweet‑Heat Sauce

    In a mixing bowl combine 1/2 cup sour cream, the remaining 1 tbsp Duke’s Georgia Sweet Heat, 1 tsp apple cider vinegar, and a pinch of salt and pepper. Whisk until smooth.

    Time: PT2M

11. Finish and Garnish

    Drizzle the sweet‑heat sour‑cream sauce over the tacho, then garnish with sliced jalapeño, chopped green onions, and optional chipotle crema.

    Time: PT2M

12. Serve

    Serve the tachos immediately while the tater crays stay crisp and the cheese is gooey.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

45g

Fat

32g

Fiber

3g