Everybody gets excited for tots! They are great on their own but it turns out they are also the perfect blank canvas for the spicy, rich, creamy, smoky, salty, queso appetizer of your dreams. Think of yourself as the Picasso of Queso. The King of Crisp. The Sultan of Spicy. The… well you get it.
Tip: Prepare the queso ahead of time and keep in a thermos. It will keep it piping hot with no risk of breaking.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Utensils
Knife
Cutting Board
Measuring Cups
Small Bowl
8 x 8 Baking Dish
Aluminum Foil
Rubber Spatula
Large Skillet
Step 1
Heat a cast-iron skillet on medium, then dry toast the peppers for about 30-60 seconds per side, or until fragrant. Move the toasted peppers to a cup of warm water to rehydrate for 10 minutes.
Step 2
Remove the pasilla peppers from the water and pat dry. Roughly chop the chiles and move them to a metal 8×8 baking pan. Add the cubed and shredded cheese and cover with foil. Use a small knife to add 10 small slits to the top of the foil – this will allow the smoke to flavor the queso.
Step 3
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Add the pan of queso to the grill plate.
Step 4
While holding the smoke box lip open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 5
Turn dial to SMOKER. Set temperature to 350⁰F, and set time to 15 minutes. When the queso is done cooking, remove from the grill and stir to combine. Add the pico de gallo and cover to keep warm while you air fry the tots.
Step 6
Place the Air Crisp Basket onto the grill grate.Turn dial to AIR CRISP. Set temperature to 400⁰F and set time to 20 minutes. When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place tots in basket. Cook for 20 minutes or until very crisp.
Step 7
When cooking is complete, open hood and remove tots from basket. Place the tots into a serving tray in a single layer. Pour the queso onto the tots and top with the bacon and jalapenos and your favorite nacho toppings. Serve warm.
Heat a cast-iron skillet on medium, then dry toast the peppers for about 30-60 seconds per side, or until fragrant. Move the toasted peppers to a cup of warm water to rehydrate for 10 minutes.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 2 of 7
Remove the pasilla peppers from the water and pat dry. Roughly chop the chiles and move them to a metal 8×8 baking pan. Add the cubed and shredded cheese and cover with foil. Use a small knife to add 10 small slits to the top of the foil – this will allow the smoke to flavor the queso.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 3 of 7
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Add the pan of queso to the grill plate.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 4 of 7
While holding the smoke box lip open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 5 of 7
Turn dial to SMOKER. Set temperature to 350⁰F, and set time to 15 minutes. When the queso is done cooking, remove from the grill and stir to combine. Add the pico de gallo and cover to keep warm while you air fry the tots.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 6 of 7
Place the Air Crisp Basket onto the grill grate.Turn dial to AIR CRISP. Set temperature to 400⁰F and set time to 20 minutes. When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and place tots in basket. Cook for 20 minutes or until very crisp.
Queso
2
dried pasilla peppers, deveined and deseeded
455g
prepared cheese product, cut into cubes
225g
shredded Mexican cheese blend
240g
fresh pico de gallo
For the Tots
1 bag
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Queso
2
dried pasilla peppers, deveined and deseeded
16 ounces
prepared cheese product, cut into cubes
2 cups
shredded Mexican cheese blend
1 cup
fresh pico de gallo
For the Tots
1 bag (28 ounces)
frozen tater tots
1
medium jalapeno, thinly sliced
4
slices cooked thick cut bacon, chopped
Toppings (optional)
Diced green chiles
Crema or sour cream
Freshly chopped cilantro
Cheese
Pickled red onions
Step 7 of 7
When cooking is complete, open hood and remove tots from basket. Place the tots into a serving tray in a single layer. Pour the queso onto the tots and top with the bacon and jalapenos and your favorite nacho toppings. Serve warm.
