A wonderful fusion of Mexican and Barbecue, these totchos are not only super fun, but they’re also fantastically delicious!! Loaded with tater tots, queso blanco cheese sauce, smoked pulled pork, two bbq sauces, and lots of yummy toppings, they’ll be the hit of the summer backyard parties! 

 

 

Smoked a couple of Boston Butt Pork Roasts this weekend, and now wondering what in the heck to do with a mountain of that leftover tender, juicy, pulled meat? 

Well, here’s a very tasty idea for you! A southern cousin of nachos, these “totchos”, made from tater tots, and piled, ladled, and sprinkled with all kinds of love are just the ticket! 

Reminiscent of the ever popular kitchens on wheels, these are super simple to whip up, and perfect for own backyard “Food Truck Party”! 

 

 

 

 

To make them look like they came from a food truck, you’re going to finally find use for all those take out containers you washed, saved, and crammed into the cupboards! 

I found two perfectly-sized ones that I had saved from, I think, Applebee’s! They measured 7 1/2″ x 5 3/4″, and for me, that would definitely be called a MONSTER-sized serving! (I suggest using something smaller!)

The origin of the plastic forks that I also wash and reuse, remain a mystery, though! 

A lot of truck owners simply put their food straight into the container. But I really prefer a liner when possible! So I just simply use a small sheet of waxed paper! But you can also use foil or parchment paper. 

 

 

 

So, to build these awesome totchos, you of course start with baked or fried tater tots. After cooking them, be sure to hit them with a little fresh cracked salt and pepper, otherwise they’re kinda blah. 

If you want to, you can even add a light dusting of cajun or Mexican spices, too! Whatever you’re in the mood for!

 

 

 

 

Next, is my “infamous”, Queso Blanco Cheese Sauce/Dip! I shared this recipe on a website MANY years ago called “Recipezaar”, and it received 1,000’s of reviews! 

And it’s so silly simple, you won’t believe it! It has only THREE ingredients, and it’s actually exactly what you get in most Mexican restaurants! 

I obtained this recipe from a waitress at a Mexican restaurant back in the 1980’s, and it’s STILL a favorite and popular recipe to this day! (Sadly, it’s also one of my most STOLEN recipes, too.) But, yes, I am the original poster of this recipe! 

 

 

 

 

The dip literally only takes minutes to make, and don’t be shy with it! Ladle it right over!

Then top each serving with a nice pile of warmed, pulled smoked pork. Either what you have on hand leftover, stashed in the freezer, or purchased!

Though I’ve never tried it, I have heard that Costco’s isn’t too bad. If you don’t have a smoker, or yours died like mine did, (SHAME on you Char-Broil!!!), you can always seek out a barbecue food truck like we did! This pork came from Big Barlow’s BBQ food truck, but if you’d like to make some in your own backyard, here’s one of my recipes: Barbecued Smoked Pulled Pork Shoulder.  

 

 

 

 

 

 

Next up is where you can start adding what you like and enjoy! I added TWO barbecue sauces, Sweet Baby Ray’s Original (nice, all-purpose BBQ sauce), and my own homemade Alabama White Lightning Barbecue Sauce!

The combo of the red and white is fantastic!! I even dress my fries with them! 

 

 

 

 

From there, I just went whole hog wild! (Sorry, my bad. Couldn’t stop myself! hehe.) I added shredded lettuce, finely chopped garden-fresh roma tomatoes, guacamole, queso fresco crumbles, snipped green onion from the garden, and a cute little pile of pickled jalapeño rings! 

 

 

 

 

Last garnish…stick a fork in it!

 

 

 

 

 

 

And grab a short stack of napkins, too! For extra fun, especially if it’s for a party, serve the food with bandanas for napkins! They’re reusable and easy to wash. 

 

 

 

 

Then head out to the deck and enjoy!! 

All the fun of great food truck food, without the painful price! This would be so cute for a backyard party! You could even make a “food truck” (front only), out of a large sheet of plywood, complete with a serving window! Paint it however you like, and get ready for a line! 

*Just have the food baskets on a table behind!  Just like this one: 

 

 

What a cute party theme, right? 

*Note: The photo above is not mine and I cannot find the owner to give them proper credit. If anyone knows who’s photo that is, please let me know! *I found it on Bing Search/Images. 

 

 

 

 

So, hey! Before the summer is over, why not have a backyard “food truck party”! I mean, who doesn’t LOVE a food truck, right? 

It’s my last wish, before I die, a TRUE bucket list wish, that I know that I could do. To own and operate a food truck! A solution to all of my medical problems that prevent me from keeping a regular job, where I could set my own hours, be open on my “good days”, and feel like a productive citizen and human being again. Now, if I could just win that lottery and buy one…

In the meantime, I’ll continue to dream, and come up with awesome food ideas like these Cheesy Double BBqed Smoked Pulled Pork Totchos! 

What’s YOUR dream? 

 

 

My recipes to use for this:

My Alabama White Lightning Barbecue Sauce 
My Smoked Pulled Pork Shoulder  

 

Cheesy Double BBQed Smoked Pulled Pork Totchos

Print

Ingredients

• tater tots, baked or fried per manufacturer's directions, and seasoned with salt and pepper
• queso blanco cheese sauce*, recipe below
• smoked pulled pork, homemade or purchased, about 1 packed cup per person
• Sweet Baby Ray's Original Barbecue Sauce or your own personal favorite
• my homemade Alabama White Lightning Barbecue Sauce
• shredded lettuce
• finely chopped roma tomatoes
• guacamole
• pickled jalapeño slices
• crumbled queso fresco
• snipped fresh green onions or chives

For Queso Blanco Cheese Sauce:

• 1/2 cup heavy cream
• 1 lb. (24 slices) Land 'O Lakes White American Cheese, stacked, cut into small squares, and mostly separated
• 2 (4.5 oz.) cans chopped green chilies, undrained

Instructions

Preheat oven or pan of oil, and bake or fry frozen tater tots according to manufacturers directions. Season with a little salt and pepper to taste. 

While tots are baking, (I do prefer the baking method), in a small saucepan add the queso cheese sauce ingredients and heat over medium-low, stirring, until cheese has melted and sauce is creamy. Cover. Set aside. Warm pulled pork in microwave. 

Line a small container or cardboard food tray with a little waxed paper, foil, or parchment paper, and add a handful of seasoned tots. Ladle cheese sauce over the top. Then top with a pile of warmed, pulled pork. Drizzle with both bbq sauces, then top with lettuce, tomato, guacamole, queso fresco, green onion, and pickled jalapeño rings. Stick a fork right in the top, standing up, and serve hot! Enjoy!!