Tater Tots with Gochujang Cheese Sauce Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tater Tots with Gochujang Cheese Sauce Recipe). Air-fried tots are paired with a spicy, deluxe cheese sauce.

Brief

Prep 5 mins

Cook: 20 mins

Total: 25 mins

Servings: 8

Yield: 8 servings

Tater Tots with Gochujang Cheese Sauce Recipe

Ingredients

1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)

1 (8 ounce) package shredded Cheddar cheese

½ cup heavy whipping cream

1 tablespoon gochujang (Korean hot pepper paste)

or more to taste

¼ teaspoon salt

Broccoli Chicken Divan

Appetizer and Snack

Directions

Step 1

Preheat an air fryer to 370 degrees F (188 degrees C).

Step 2

Cook potato nuggets in the preheated air fryer until crispy and heated through about 15 minutes shaking the air fryer basket halfway through cooking time.

Step 3

Meanwhile heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

Nutritional Information

Tater Tots with Gochujang Cheese Sauce Recipe

Servings Per Recipe:8

Calories: 264.9

% Daily Value *

Protein: 8.6g 17%

Carbohydrates: 15.8g 5%

Dietary Fiber: 1.3g 5%

Sugars: 0.9g

Fat: 20.1g 31%

Saturated Fat: 10.3g 52%

Cholesterol: 49.8mg 17%

Vitamin A Iu: 499.2IU 10%

Niacin Equivalents: 1.5mg 11%

Vitamin C: 0.8mg 1%

Folate: 5.6mcg 1%

Calcium: 211.6mg 21%

Iron: 0.2mg 1%

Magnesium: 8.9mg 3%

Potassium: 185.3mg 5%

Sodium: 495.3mg 20%

Calories From Fat: 181

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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