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Tater tots slathered in cheese and all the nacho fixin’s you would expect: guacamole, salsa, sour cream. A great recipe for a Passover Chol Hamoed dinner. Watch the video!
1 recipe tater tots, (Better than Tater Tots), cooked till golden and crispy
1/2 purple onion, finely diced
1 jalapeño, sliced into rings
1 tomato, diced
4 cups shredded cheese (preferable an orange cheese like cheddar, but really you can use whatever you have)
sour cream, for topping (optional but highly recommended)
1 avocado, halved and diced
1/2 lemon or 1 lime, halved
2 tablespoons finely diced purple onion
1/2 teaspoon salt
1 /4 teaspoon black pepper
1 large or 2 medium tomatoes, finely chopped
1/2 purple onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Gefen Olive Oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place tater tots onto a large, well-oiled dish or baking sheet. Sprinkle tomatoes, onions and jalapeño over the top. Cover liberally with cheese.
Bake, uncovered for 10–12 minutes until the cheese is melted and bubbly. Top with dollops of salsa, guacamole (recipes below) and sour cream. Serve right away (or you will eat the whole thing yourself), and ENJOY!
Put everything in a bowl and using a fork smash till you reach the guacamole consistency you like best. Set aside.
Put everything in a bowl and mix well. Set aside.
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