Cast iron cooking
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
ND Mike Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
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ND Mike Looks great, probably going to have to try this, love tater tot hotdish. Hope you don’t mind a few modifications to your recipe. My friends wouldn’t let me live it down if I used a jar of queso, have to make it from scratch. I used to eat jarred all the time when I lived in MN but moving to NM I learned from friends to make it and like everything else it is better when you can modify to your liking.
bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
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bocephus not at all! Recipes are made to be tweaked! You will have to post pics if you make it. Maybe a recipe for that homemade queso!
ND Mike I agree with recipes are made to be tweaked. When I give one out to family I always tell them to make it their own. Everyone’s tastes are different.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus thank you very much!!! Looks killer!
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ND Mike No problem hope you enjoy.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus very good looking queso recipe
. Mind if I give it a whirl? -
Be my guest, I hope you enjoy it as much as we do.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus I plan on trying this today. It looks good enough that you might want to share this in the topic of User Recipes. It is becoming a great resource for all the recipes being shared on Meatgistics.
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bocephus I plan on trying this today. It looks good enough that you might want to share this in the topic of User Recipes. It is becoming a great resource for all the recipes being shared on Meatgistics.
Chef Copied and pasted to recipes. Hope you enjoy, let me know if you make changes, always looking for improvements.
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Chef Copied and pasted to recipes. Hope you enjoy, let me know if you make changes, always looking for improvements.
bocephus Thanks. The only improvement I see offhand would be to make this wearing a blue cap, it could enhance the flavors. LOL
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bocephus Thanks. The only improvement I see offhand would be to make this wearing a blue cap, it could enhance the flavors. LOL
Chef I tried to make it while wearing a blue hat and had to toss the whole batch out, dog wouldn’t even eat it.
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Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
Thanks it looks fantastic!
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Let’s revive this post. These are called totchos. It is tater tot nachos. The tots were Ore Ida crispy crowns deep fried. Then added a jar of queso cheese, 1 can of Rotel drained, and a 1 1/2 of seasoned taco meat. Then shredded cheese and back on the grill or smoker to get happy. This is a great meal!
-
Queso: 1/4 lb Butter, 2 medium onion (diced), 1/2 cup evaporated milk, 1-2 cups chopped green chile (to taste), 1 can petite diced tomatoes drained, 2 lbs velveeta, 1/2 lb mild shredded colby longhorn cheese (for a change of pace could use mozzarella or other cheeses of your choice). Sauté onions in butter until translucent, add chile, evaporated milk and tomatoes and heat thoroughly. ,hunk up the velveeta and add to mixture stirring while melting, when melted add colby and continue stirring until that is melted.
bocephus On the menu for this weekend, before we hit the road again. Thanks for the post
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ND Mike I agree, nothing better than a meatloaf sandwich. I like a pound of burger and a pound of sausage when I make meatloaf.
bocephus Well, that reminds me of another story. I will save it for another time though. How bout a Grilled Meatloaf Samwich then?
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meatloaf sandwich is always good
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Always do my meatloaf in my mom’s old cast iron loaf pan anymore, comes out so much better. I don’t know where she got it, but I suspect it came from my grandmother,
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Always do my meatloaf in my mom’s old cast iron loaf pan anymore, comes out so much better. I don’t know where she got it, but I suspect it came from my grandmother,
johnsbrewhouse my mom used to make hers in a cast-iron loaf pan. It was the best
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