| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound frozen potato tots
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 tablespoons salted butter
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- Kosher salt and freshly ground black pepper
- 2 ribs celery, sliced thin, leaves reserved
- 2 cloves garlic, minced
- 2 green onions, sliced thin
- 1 1/2 cups cayenne hot sauce, such as Frank’s RedHot
- 1 1/2 cups shredded pepper jack
- Blue Cheese Ranch, recipe follows
- 2 cups ranch dressing
- 1/4 cup blue cheese crumbles
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes.
- Meanwhile, heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the chicken pieces. Sprinkle with a pinch of salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook, stirring, until the chicken is cooked through, another 2 minutes. Add the hot sauce and allow to simmer and thicken slightly, 1 additional minute.
- When the tots are crisp, remove from the oven and set the oven to broil. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Place the baking sheet under the broiler and broil until the cheese has melted and begun to brown, about 3 minutes.
- Carefully remove the pan from the broiler. Drizzle over the Blue Cheese Ranch and any remaining sauce from the skillet. Garnish with the celery leaves and remaining green onions. Serve on the baking sheet.
- Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 707 |
| Total Fat | 55 g |
| Saturated Fat | 16 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 132 mg |
| Sodium | 1142 mg |
Reviews
this is really good! different and clever. This will be great for any game day in my house for sure. Tad bit of spice from the cumin and chili powder on the tater tots but not too much – could always be scaled back if needed. The dressing is enough – don’t saturate just drizzle …..it’s really good!
It was delicious!! Will do it again for sure!!
Made these for dinner one night. Granddaughters were there and it was a really big hit with kids and adults.
Just made the buffalo chicken totchos to eat with the Sunday football games. The family loved them and wants them again next weekend!
My teenager and husband love this recipe. I agree with others it is really hot for some people in my family so reduced the hot sauce by 1/2. I also sprinkled a little hidden valley powder ranch seasoning on the chicken but followed everything else according to recipe and it’s easy and wonderful!
Great recipe!
Will def make again and the boyfriend loved the blue cheese ranch.
Will def make again and the boyfriend loved the blue cheese ranch.
The tots are great but the Buffalo chicken was too spicy for us. Will make the tots again but without the hot sauce or a lot less…we are wimps!
Forgot the ranch and still tasty! Good comfort food would be great game day treat!
Family loved it, especially my 20 yr-old son. We make it frequently now. I do add sliced fresh jalapeños and chopped cilantro which really makes it even better!
My tweens and husband LOVE this recipe. I have made this chicken as written and put over fries or on a pizza crust. We’ve also made the sauce and tossed in leftover chicken or even chicken nuggets. They love it all ways!! As a note I use Frank’s Red Hot Buffalo sauce, which is different from typical Frank’s, and the quantity is perfect.