Cheesy layered “Totchos” skillet recipe


KANSAS CITY, Mo. — Nachos are a ‘fan food favorite’ when watching any sports game. And if you’re looking for an easy recipe for the Chiefs home-opener this Thursday night, try these “totchos.” They’re made with tater-tots instead of chips –Yumm!!


  • 1 (32-oz) pkg. Hy-Vee frozen potato puffs
  • 2 TB Hy-Vee Hickory House Tres Caliente seasoning rub
  • 12 oz. Hy-Vee Shredded rotisserie chicken, warmed, 3 cups
  • 1/3 cup Hy-Vee honey mustard
  • 2 tsp. Hy-Vee original taco seasoning
  • 3/4 tsp. black pepper
  • 1 cup Hy-Vee Cheddar Cheese Dip, warmed
  • 2 fresh jalapenos, thinly sliced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup Hy-Vee Pico de Gallo, plus additional for serving
  • 1/2 avocado, seeded peeled and sliced
  • 1/4 cup loosely packed cilantro
  • Bottled Hot Sauce for serving


Pre-heat the oven to 450.°

Toss potato puffs with Caliente seasoning, then bake according to package plus additional 10 minutes.

Mix chicken, honey mustard, 2 tsp taco seasoning, and black pepper.

Place a single layer of potato puffs in a 10 in cast-iron-skillet.

Alternately mound layers of puffs, chicken meat, cheese dip, cherry tomatoes.

Bake for ten minutes.

Top with 1/4 cup Pico de Gallo, avocado, cilantro and finish with taco seasoning.

Then serve with additional Pico de Gallo and hot sauce. Enjoy!!



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