Prep Time

20 Min

Cook Time

30 Min

Pellets

Hickory

INGREDIENTS 

Totchos

Enough frozen tots to make at least 2 to 3 layers in your baking dish; 4 if very deep

Leftover pulled pork

Canned diced jalapeños

Sliced black olives

Refried beans

Nacho cheese sauce, warmed

Suggested Toppings

Salsa

Sour cream

Fresh jalapeños, thinly sliced

Shredded iceberg lettuce

Fresh cilantro, whole leaves or chopped

STEPS 

1

Cook the tots according to package directions. Set aside.

2

Preheat the Traeger with the lid closed to 400°F; this will take about 15 minutes.

400 ˚F / 204 ˚C

3

In a deep baking dish, add enough of the tots in a single layer to cover the bottom of the pan. Top with some of the pulled pork, jalapeños, and olives. Dollop some of the beans and then drizzle a decent (or decadent) amount of the cheese sauce over the nuggets.

4

Repeat these layers until you run out of room or ingredients, whichever comes first.

5

Transfer the pan to the grill grate and cook until heated through and crisp on the edges. The time this takes will vary depending on the number of layers involved but plan on about 30 minutes and begin checking earlier. To test if hot throughout, poke a skewer into the pan then place the tip of it on your wrist. It it’s hot you’re good to go.

400 ˚F / 204 ˚C

00:30

6

Transfer the baking dish to a heatproof surface. Use a knife to cut around the edges of the pan to loosen the totchos from it. Place a rimmed baking sheet or other large flat serving platter over the pan. Carefully, and using pot holders, flip the baking sheet and dish over. Remove the baking dish to reveal the tower of tots.

7

Serve the totchos with your favorite toppings and dig in. Enjoy!

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