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Plate full of bbq chicken totchos

BBQ Chicken Totchos Recipe

BBQ Chicken Totchos are perfect for snacks, hosting, parties or even a fun dinner when you’re wanting something crispy and tasty!
Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Mexican
Keyword bbq chicken, bbq chicken appetizer, mexican snack, nachos, tater tot, totchos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 851kcal
Author Dorothy Kern
Cost $8


For the Queso

  • 1 tablespoon (14g) butter
  • 1 tablespoon (8g) flour
  • cups (355ml) whole milk
  • 1 cup (112g) monterey jack cheese or queso quesadilla cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne or to taste

For the Nachos

  • 32 ounce bag (907g) of tater tots
  • 2 cups (140g) shredded chicken
  • 1 cup (237ml) barbecue sauce
  • 2 roma tomatoes diced (¼ inch)
  • 2 jalapenos sliced and seeded (or use pickled)
  • ¼ cup diced red onion ¼ inch
  • 2 tablespoons (15g) sour cream garnish


  • Place tater tots in a single layer on a cookie sheet or 9x13-inch pan. Bake according to package directions.
  • Mix shredded chicken with barbecue sauce and set aside.
  • While tots are baking, make the queso. Melt butter in a skillet over medium heat.
  • Sprinkle flour over butter and whisk until foamy.
  • Slowly pour in milk, continuing to whisk until mixture is smooth.
  • Allow the mixture to thicken (it should coat the back of a spoon), stirring constantly.
  • Once thickened, remove the skillet from heat.
  • Add in 1 cup of shredded cheese and mix until melted.
  • Add in salt, garlic powder, onion powder, cumin, and cayenne and mix.
  • Cover and set queso aside.
  • Spoon some queso over the tater tots.
  • Spoon barbecue chicken onto the dish.
  • Sprinkle the ½ cup of queso quesadilla cheese over the chicken.
  • Place the dish in the oven and bake for 7-9 minutes until warmed through and the cheese is melted.
  • Remove the dish from the oven and garnish with tomato, red onion, and sliced jalapenos and drizzle with crema.
  • Serve immediately.


1. This dish is best served fresh and hot.
2. If you would like to make ahead, prep the toppings (tomatoes, onions, jalapenos) and store in airtight containers. Make the queso and store in an airtight container. When ready to serve, heat the queso in a skillet over medium-low heat for 5-7 minutes until warmed through and creamy.
3. The amount of queso you use is totally up to you!
4. If you prefer crispier totchos, add an extra 5 minutes to the instructed baking time on the package and use less queso when layering. Or, keep the queso separate altogether and serve as a side that can be spooned over the top of the totchos.


Serving: 1serving | Calories: 851kcal | Carbohydrates: 94g | Protein: 33g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 2541mg | Potassium: 1171mg | Fiber: 7g | Sugar: 31g | Vitamin A: 1132IU | Vitamin C: 28mg | Calcium: 406mg | Iron: 3mg