Serves 1
Directions
- 1Spread tater tots in the air fryer, lightly spray with oil, season with BBQ dry rub, and cook according to package directions until golden and crispy.
- 2Char the jalapeño, scallions, and poblano pepper until blistered. Dice and set aside.
- 3Dice the hot links and cook in a hot pan for 4–5 minutes until edges are crispy. Add the charred veggies and cook 2 more minutes.
- 4Pour in evaporated milk, then add Velveeta and Muenster cheese. Simmer on low, stirring constantly, until melted, thick, and smooth. Remove from heat.
- 5Pile crispy tots into a bowl, pour that Cajun queso all over, then finish with diced tomatoes and fresh cilantro.
Ingredients
- 2 whole hot link sausage
- 1 whole jalapeño
- 4 whole scallion
- 1 whole poblano pepper
- 1 can evaporated milk
- 1/2 block queso blanco velveeta
- 4 oz muenster cheese
- 1/2 cup diced tomatoes
- 1 bag frozen tater tots
- 1 tsp bbq dry rub
- cilantro (optional)
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