I just stacked crispy tots with spicy shredded chicken, melty cheese, blue cheese dressing and scallions in my Buffalo Chicken Tots Recipe and I promise one bite will ruin plain nachos for you forever.

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I’m obsessed with Chicken Totchos. I love that simple, messy feeling when Buffalo Chicken Tots Recipe dreams become real on a plate.

I want 32 oz frozen tater tots and 2 cups cooked shredded chicken stacked high until people argue over the edges. It’s spicy, crunchy, and unapologetic.

I get giddy watching hot sauce soak into every nook. And yes, I’ll eat them for dinner, or as an excuse to throw a party on a Tuesday.

Pure comfort is overrated. This is loud, saucy, selfish food, and I adore it.

No plates. Just napkins and unapologetic second helpings guaranteed always.

Ingredients

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Plus the tots give crunch and cozy carby base you’ll want to shovel in.
Basically shredded chicken brings protein and juicy bites, rotisserie is perfect.
Buffalo sauce adds tangy heat and sticky goodness that clings to everything.
Butter smooths the heat and makes everything feel richer and more decadent.
Sharp cheddar gives punchy, tangy melt and those awesome cheese pulls.
Monterey Jack melts creamy and mellow, softening cheddar’s sharpness a bit.
Blue cheese crumbles pop with salty, funky bites you’ll either love or hate.
Blue cheese dressing cools things down and gives a creamy, tangy dip vibe.
Green onions add fresh bite, color, and a little crunch on top.
Pickled jalapeños bring vinegary heat if you want a brash kick.
Plus salt seasons everything so it actually tastes like more than leftovers.
Basically black pepper gives a subtle warmth that ties the bowl together.

Ingredient Quantities

32 oz frozen tater tots (about 2 lbs)

2 cups cooked shredded chicken (rotisserie works great)

1/2 cup buffalo sauce (like Frank’s)

2 tablespoons unsalted butter

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or Mexican blend

1/2 cup crumbled blue cheese

1/2 cup blue cheese dressing

1/4 cup chopped green onions (scallions)

1/4 cup sliced pickled jalapeños (optional, for heat)

Salt and black pepper to taste

How to Make this

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1. Preheat oven to 425°F and spread 32 oz tater tots in a single layer on a rimmed baking sheet; bake until golden and extra crispy, about 25 to 30 minutes, flipping once halfway through so they get evenly browned.

2. While tots bake, shred 2 cups cooked chicken and toss it with 1/2 cup buffalo sauce and 2 tablespoons melted unsalted butter; season lightly with salt and black pepper. Taste it, you might want a touch more sauce if you like it saucy.

3. When tots are about done, lower oven temp to 400°F. Transfer the hot tots to an ovenproof platter or back onto the sheet in a slightly crowded pile so they can hold toppings.

4. Scatter half of the 2 cups shredded sharp cheddar and half of the 1 cup shredded Monterey Jack over the tots, then spoon the buffalo chicken evenly across the cheesy tots.

5. Top with the remaining cheddar and Monterey Jack so everything gets gooey and melty; sprinkle 1/2 cup crumbled blue cheese over top now or save some for finishing if you prefer.

6. Pop the loaded tots under the broiler or back in the oven at 400°F just until the cheese melts and bubbles, about 3 to 5 minutes. Watch close so it doesn’t burn.

7. Drizzle 1/2 cup blue cheese dressing over the hot totchos, or serve the dressing on the side for dipping if some guests don’t love blue cheese.

8. Finish with 1/4 cup chopped green onions and 1/4 cup sliced pickled jalapeños if you want extra heat. Add a little extra crumbled blue cheese on top if you saved any.

9. Let the totchos sit for 2 minutes so the cheese sets a touch, then season with a bit more black pepper or salt if needed. Cut into portions or grab with forks, because theyre messy and thats part of the fun.

10. Tip: make the chicken ahead and keep the tots crisp by baking them plain, then assembling and melting right before serving. If you want less heat, reduce the buffalo sauce or offer extra dressing on the side.

Equipment Needed

1. Rimmed baking sheet big enough for 32 oz of tots (for crisping and flipping)
2. Ovenproof platter or the same baking sheet for assembling and broiling
3. Mixing bowl to toss shredded chicken with buffalo sauce and butter
4. Measuring cups and spoons for sauces, cheeses and seasonings
5. Tongs or a spatula for flipping tots and moving them hot
6. Cheese grater or pre-shredded bags work fine for cheddar and Monterey Jack
7. Small microwave safe bowl or saucepan to melt butter
8. Sharp knife and cutting board for green onions and jalapeños, plus oven mitts for safety

FAQ

How do I keep the tots crispy so they don't go soggy under the cheese?

Bake the tater tots on a rimmed baking sheet until they're super crisp before adding any toppings, about 25 to 30 minutes at 425 F, flipping once. Then spread them on the sheet in a single layer, add cheese and chicken quick, and broil just long enough to melt. Don't pile on wet sauces until after you melt the cheese or you'll get soggy tots.

Can I use raw chicken instead of cooked shredded chicken?

Yes, but cook it first. Poach, roast, or use a skillet to fully cook and shred it, then toss with the buffalo sauce and butter. Using raw chicken on top will dry out and won't heat evenly when melting the cheese.

My family hates blue cheese, what's a good swap?

Swap the blue cheese crumbles and dressing for ranch, or just skip the crumbles and use extra cheddar and Monterey Jack. You can also mix in a little cream cheese for tang without the funk.

How spicy will these be, and how do I tone it down?

With 1/2 cup buffalo sauce it's medium spicy. To make it milder use less buffalo, mix the sauce with extra butter or ranch, or skip the pickled jalapeños. Want more heat? Add more jalapeños, a drizzle of hot sauce, or cayenne to the buffalo mix.

Can I make these ahead of time for a party?

Kinda. You can cook the tots and shred the chicken ahead, keep them separate, then assemble and broil right before serving. Do not assemble too early or the tots will get soggy. Keep blue cheese and dressing on the side till serving.

Any tips for getting even cheese coverage and flavor in every bite?

Mix the two shredded cheeses together, sprinkle in layers, and press the shredded chicken into the cheese so it melts around it. Scatter blue cheese crumbles last, after the melt, if you want more punch. Finish with chopped green onions for brightness.

Buffalo Chicken Totchos (Tater Tot Nachos) Recipe Substitutions and Variations

32 oz frozen tater tots: swap for 1 lb frozen curly fries or waffle fries, or make oven roasted diced potatoes tossed in oil and salt for a crispier, less processed vibe.
2 cups cooked shredded chicken: use shredded rotisserie turkey, 2 cups canned chicken drained, or 1 lb cooked ground chicken or turkey seasoned with salt and pepper.
1/2 cup buffalo sauce + 2 tbsp butter: use 1/2 cup Frank’s mixed with 2 tbsp olive oil, or 1/3 cup sriracha mixed with 2 tbsp honey for a sweeter heat, or 1/2 cup store bought hot wing sauce if thats what you have.
1/2 cup crumbled blue cheese + 1/2 cup blue cheese dressing: swap both for 1 cup ranch dressing and 1/2 cup crumbly feta or cotija if you dont love blue cheese, or use 3/4 cup queso fresco for milder tang.

Pro Tips

1) Crisp tots right before serving, not hours ahead. Bake them plain till super crunchy, then pile on the chicken and cheese and melt. If you let them sit too long they go soggy, and no one likes soggy tots.

2) Taste the buffalo chicken before you pile it on. Some rotisserie chicken drinks up sauce fast so you might need an extra splash of buffalo or a little more butter to keep it saucy. But don’t add too much or you’ll wash out the cheese flavor.

3) Use the broiler only for seconds to get the cheese bubbly. Watch it the whole time because it goes from perfect to burnt really quick. Keep the rack a bit lower than usual so the tops brown without burning.

4) Add freshness at the end. Sprinkle the scallions, extra blue cheese, and jalapeños right before serving. It brightens the whole dish and helps cut the richness, otherwise it can feel kinda heavy.

Buffalo Chicken Totchos (Tater Tot Nachos) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

945

kcal

Equipment: 1. Rimmed baking sheet big enough for 32 oz of tots (for crisping and flipping)
2. Ovenproof platter or the same baking sheet for assembling and broiling
3. Mixing bowl to toss shredded chicken with buffalo sauce and butter
4. Measuring cups and spoons for sauces, cheeses and seasonings
5. Tongs or a spatula for flipping tots and moving them hot
6. Cheese grater or pre-shredded bags work fine for cheddar and Monterey Jack
7. Small microwave safe bowl or saucepan to melt butter
8. Sharp knife and cutting board for green onions and jalapeños, plus oven mitts for safety

Ingredients

32 oz frozen tater tots (about 2 lbs)
2 cups cooked shredded chicken (rotisserie works great)
1/2 cup buffalo sauce (like Frank's)
2 tablespoons unsalted butter
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack or Mexican blend
1/2 cup crumbled blue cheese
1/2 cup blue cheese dressing
1/4 cup chopped green onions (scallions)
1/4 cup sliced pickled jalapeños (optional, for heat)
Salt and black pepper to taste

Directions

Preheat oven to 425°F and spread 32 oz tater tots in a single layer on a rimmed baking sheet; bake until golden and extra crispy, about 25 to 30 minutes, flipping once halfway through so they get evenly browned.
While tots bake, shred 2 cups cooked chicken and toss it with 1/2 cup buffalo sauce and 2 tablespoons melted unsalted butter; season lightly with salt and black pepper. Taste it, you might want a touch more sauce if you like it saucy.
When tots are about done, lower oven temp to 400°F. Transfer the hot tots to an ovenproof platter or back onto the sheet in a slightly crowded pile so they can hold toppings.
Scatter half of the 2 cups shredded sharp cheddar and half of the 1 cup shredded Monterey Jack over the tots, then spoon the buffalo chicken evenly across the cheesy tots.
Top with the remaining cheddar and Monterey Jack so everything gets gooey and melty; sprinkle 1/2 cup crumbled blue cheese over top now or save some for finishing if you prefer.
Pop the loaded tots under the broiler or back in the oven at 400°F just until the cheese melts and bubbles, about 3 to 5 minutes. Watch close so it doesn't burn.
Drizzle 1/2 cup blue cheese dressing over the hot totchos, or serve the dressing on the side for dipping if some guests don't love blue cheese.
Finish with 1/4 cup chopped green onions and 1/4 cup sliced pickled jalapeños if you want extra heat. Add a little extra crumbled blue cheese on top if you saved any.
Let the totchos sit for 2 minutes so the cheese sets a touch, then season with a bit more black pepper or salt if needed. Cut into portions or grab with forks, because theyre messy and thats part of the fun.
Tip: make the chicken ahead and keep the tots crisp by baking them plain, then assembling and melting right before serving. If you want less heat, reduce the buffalo sauce or offer extra dressing on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.