Loaded Tater Tot Skillet with BBQ Chicken and Queso (Edit recipe)

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Fire up the grill for this Loaded Tater Tot Skillet with BBQ Chicken and Queso. Smoky US Wellness Grilled Chicken Breast coated in Pitmaster BBQ Sauce is layered over crispy tater tots and topped with black beans, corn, bacon, and plenty of Drippy Blanco Cheese Dip. Finished with fresh cilantro and pickled onions, this crowd-pleasing recipe is made for summer entertaining.

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PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

20

Serves: 6

Ingredients

BBQ Chicken

1 lb Pasture-raised Chicken Breasts - US Wellness Meats
1 tsp Sea Salt
1 tsp Paprika
1 tsp Granulated Garlic
1 tsp Black Pepper
1 Tbsp Extra Virgin Olive Oil
0.25 cup Pitmaster Original (Kansas City-Style) BBQ Sauce - True Made Foods

Loaded Tater Tot Skillet

28 oz Tater Tots, Frozen
15 oz Black Beans, 1 can rinsed and drained
0.75 cup Frozen Corn
0.5 cup Jalapeños, Pickled
6 whole Bacon, slices, cooked and crumbled
0.5 tsp Sea Salt
0.25 tsp Black Peppercorns, Ground Fresh
1 whole Blanco Cheese Dip - Drippy Dip, jar
2 whole Green Onion (Scallion), thinly sliced
0.25 cup Cilantro, chopped
0.333 cup Pickled Onions, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, combine the sea salt, paprika, granulated garlic, and black pepper.
Season both sides of the chicken breasts evenly with the spice mixture. Let the chicken sit at room temperature for 30 minutes, or cover and refrigerate for up to 12 hours.
Preheat the grill to 450°F.
Brush both sides of the chicken with the olive oil and place on the grill.
Cook for 4–5 minutes per side, flipping once.
Brush one side of the chicken with BBQ sauce, then flip so the sauce-coated side is facing down. Cook for 1–2 minutes.
Brush the remaining side with BBQ sauce, flip again, and cook for another 1–2 minutes.
Remove the chicken when it reaches an internal temperature of 165°F. Let rest for about 5-10 minutes, then dice into bite-sized pieces.
Place a large 12-inch cast-iron skillet on the grill and allow it to preheat for a few minutes.
Add the frozen tater tots and cook for 15–18 minutes, stirring every 5 minutes, until golden brown and crispy.
While the tater tots cook, combine the diced BBQ chicken, black beans, corn, bacon, pickled jalapeños, sea salt, and black pepper in a large bowl.
Once the tater tots are crispy, spread the chicken mixture evenly over the top.
Pour the Drippy Blanco Cheese Dip over the skillet and continue cooking for 3–5 minutes, or until the queso is hot and bubbly and the filling is heated through.
Carefully remove the skillet from the grill.
Garnish with green onions, cilantro, and pickled onions.
Serve immediately while hot.

Notes

This recipe also works in the oven: bake the tater tots according to package directions, then assemble the skillet and bake at 400°F for 5–10 minutes until hot and bubbly.

Feel free to adjust the amount of cheese dip to your personal preference.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	624
Fat:	25 g
Carbohydrates:	66 g
Protein:	32 g
Cholesterol:	53 g
Sodium:	1901 mg
Fiber:	11 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.

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