Preheat oven to 450 degrees. Toss potato puffs with Tres Caliente seasoning rub. Bake according to package directions, except add 10 minutes baking time. Remove from oven and cool slightly.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Loaded totchos? Yes, please! Try our version that is extra-crispy. All thanks to the help of a cast iron skillet.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (32-oz.) pkg. Hy-Vee frozen potato puffs | ||
| 2 tsp. Hy-Vee Hickory House Tres Callente seasoning rub | ||
| 12 oz. Hy-Vee shredded rotisserie chicken, warmed, about 3 c. | ||
| ⅓ c. Hy-Vee honey mustard | ||
| 2 tsp. Hy-Vee original taco seasoning mix, plus additional for serving | ||
| ¾ c. Hy-Vee ground black pepper | ||
| 1 c. Hy-Vee Cheddar cheese dip, warmed | ||
| 1 c. Hy-Vee Cheddar cheese dip, warmed | ||
| 2 fresh jalapeno peppers, thinly sliced | ||
| ½ c. cherry tomatoes, quartered | ||
| ¼ c. Hy-Vee pico de gallo, plus additional for serving | ||
| ½ avocado, seeded, peeled, and sliced | ||
| ¼ c. fresh cilantro, loosely packed | ||
| Bottled hot sauce, for serving |
Things To Grab
- Large rimmed baking pan
- Medium bowl
- 10-inch cast iron skillet
Directions
Toss chicken with honey mustard, 2 teaspoons taco seasoning, and black pepper. Place a single layer of baked puffs in a 10-inch cast iron skillet. Alternately mound layers of puffs, chicken mixture, cheese dip, jalapenos, and cherry tomatoes. Bake for 10 minutes or until heated through. Top with 1/4 cup pico de gallo, avocado, and cilantro; sprinkle with additional taco seasoning. Serve with additional pico de gallo and hot sauce.
Nutrition facts
Servings
560 Calories per serving
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 35mg
- Sodium: 1960mg
- Total Carbohydrates: 51g
- Protein: 19g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%