These Banh Mi Totchos (tater tot nachos) are loaded with all the semi-traditional banh mi ingredients – pork, jalapenos, green onions, cilantro, cucumber, pickled carrots and daikon – then drizzled with a creamy-dreamy cilantro lime aioli. These tricked out totchos are perfect for game day, snack time or can be topped with eggs for breakfast, brunch or dinner!Help me Rhonda… I need to vent. Can we please discuss something that seriously annoys me?
AKA will you read along as I rant and ramble before we get to today’s seriously delicious dish?
Yes? Thank you.
If not, just scroll down in this post to the part where you see the title of this recipe in very large font. 😉
I love when other sites (especially big ones) feature and link to one of my posts. Obviously it is a huge compliment. But, what I can’t stand is when they spell my name wrong. I find it to be rude and insulting. I am completely aware that I don’t have the most traditional name, and I would totally understand if they spelled it like the capital of Wyoming, or like the Indian tribe – Cheyenne. BUT, when they spell it as something completely different… it annoys me.
It is discourteous. It hurts my feelings. I don’t like it one bit.
And it has happened on more than one occasion. I go from feeling honored to… not so honored.
Be honest, am I crazy for feeling like this? I mean don’t get me wrong. I don’t cry about it, throw a temper tantrum, or exude any ridiculous behavior like that. I just huff and puff a little… and I might throw out a few expletives along with a “WTF”.
So give it to me, would you be annoyed too? Or am I just an over sensitive wack job?
Anyways, I digress. Thank you for humoring me and listening to that. Let’s talk about scrumptious food.
Banh Mi Totchos
Totchos are nothing new, this much I know.
They have been around the block and back at least a dozen times. I’ve had them countless times in numerous varieties – cauliflower totchos, sweet potato totchos, tex-mex totchos, beefy totchos, vegetarian totchos… you name it and I’ve either had it or seen it. And I am sure you have too.
BUT have you had Banh Mi Totchos?! Please tell me you haven’t.
And if you have… well, you haven’t had NSN style Banh Mi Totchos!
They are crispy, crunchy, creamy, cheesy, porky, herbaceous, slightly spicy and a touch garlicky. They are decadent and most definitely ultimately delicious.
They are tricked nachos out in a culinary, tot-tastic kind of way.
These babies are loaded to the gills with all the semi-traditional banh mi ingredients. Think – pork, jalapenos, green onions, cilantro, cucumber, pickled carrots and daikon.
If you follow this blog, I used the left over pork from my last post.
The brown sugar rub on the pork paired extremely well with all the flavors going on in these epic totchos. But, you can use whatever pork you would like… pulled pork or pork belly would be equally as yum!
Just don’t skip it. Then these wouldn’t be totchos. They would be something different all together… something of culinary blasphemy.
And that is just wrong.
Me being me, I needed a sauce to drizzle (and drink) on top of the totchos, so I whipped together a super quick, easy, and delectable cilantro-lime aioli.
It pairs fabulously and adds a cool, creamy component to the totchos.
And never one to leave well enough alone, I decided what the heck, let’s throw a couple eggs on top. Because, adding an egg is the answer to all of life’s problems. (<– True statement)
These are perfect for your next game day, Sunday brunch, snack time, breakfast, lunch, dinner… You hungry? These need to happen.
Until next time, Cheers friends and happy totcho munching!
How to Make Banh Mi Totchos recipe at home👇
Tater tot nachos loaded with all the semi-traditional banh mi ingredients - pork, jalapenos, green onions, cilantro, cucumber, pickled carrots and daikon. These tricked out totchos are perfect for game day, snack time or can be topped with eggs for breakfast, brunch or dinner!
- 1 (32 oz) Package Tater Tots
- 2-3 Cups Cooked Pork Tenderloin - chopped
- 1-2 TBS Unsalted Butter *
- 2-4 Large Eggs *
- 2 Cups Pepper Jack Cheese – shredded (about 4 ½ oz.)
- 1 large Jalapenos – thinly sliced into rings
- 1 Avocado – diced
- 2 Green Onions – thinly sliced
- 1 small Cucumber – small dice
- Fresh Cilantro Leaves , to taste
- 1 large Carrot – peeled and julienned (about 1 cup)
- 1 small Daikon – peeled and julienned (about 1 cup)
- ½ tsp Kosher Salt
- 1 TBS Rice Wine Vinegar
- 2 tsp Granulated Sugar
- Cilantro-Lime Aioli:
- ½ Cup Mayonnaise
- ¼ Cup Cilantro Leaves - packed
- 1 tsp Lime Juice
- ½ tsp Sea Salt , or more to taste
- Pickle the Carrots and Daikon: In a medium sized bowl add the carrots and daikon. Add in the salt, rice wine vinegar and sugar. Stir to combine. Set aside for 15 minutes to pickle. Rinse and drain well. Transfer to the refrigerator until ready to use.
- Bake the Tots: Prepare a baking sheet with aluminum foil for easy clean up. Arrange tater tots on top and bake according to package directions.
- Meanwhile, Fry the Eggs: Melt 1 tablespoon of butter in a large nonstick skillet over medium high heat. Add 2 eggs and fry until desired doneness. Remove from heat and set aside. (*Optional: repeat with additional 1 tablespoon of butter and 2 eggs)
- When Tots are Done Baking: Remove from oven and top with shredded cheese. Switch oven to broil and cook until cheese is melted, about 2 minutes. Remove from oven and
- Garnish Totchos: Top cheesy tots with pork, pickled carrot/daikon, jalapenos, green onions, eggs, diced avocado, cucumber and cilantro. Drizzle with cilantro aioli. Serve and enjoy!
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