Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 1 cup diced red onions
  • 1 tsp minced garlic
  • 2 Tbsp all-purpose flour
  • ½ tsp cumin
  • ¾ cup milk
  • 1 10-oz. can diced tomatoes with green chilies
  • 1 4.5-oz. can diced green chilies
  • 4 cups shredded pepper jack cheese (~16 oz.)
  • 1 8 oz. package cream cheese
  • 2 Tbsp chopped fresh cilantro
  • ½ cup sour cream
  • 28- oz. package frozen tater tots
  • 2 cups Byron’s Fully Cooked Pulled Pork BBQ
  • 1 cup coleslaw
  • ½ cup diced red onions
  • ¼ cup pickled jalapeno peppers
  • sliced green onions

Instruction

  • Cook the Byron’s Pulled Pork in the oven according to package directions.
  • Cook the tater tots according to package instructions. (Tip: Bake the tots for several minutes longer than package instructions, or until extra crispy.)
  • While the tater tots are baking, add olive oil to a medium saucepan and place over medium-high heat. Once hot, add onions.
  • Sauté for 5-6 minutes, stirring occasionally, or until onions have softened.
  • Add garlic and continue sautéing, stirring occasionally, for 2-3 more minutes.
  • Add flour and cumin, stir and cook for 1 minute.
  • Add milk, diced tomatoes, diced chilies, pepper jack cheese and cream cheese. Continue cooking, stirring occasionally, until cheeses have melted and mixture is smooth.
  • Remove from heat and stir in chopped cilantro and sour cream.
  • Once baked, transfer tots onto a large plate or into a cast iron skillet (for serving).
  • Sprinkle coleslaw, red onions, pickled jalapeno peppers and pulled pork evenly on top of tots.
  • Drizzle pepper jack queso on top.
  • Garnish with sliced green onions before serving.