Mexican Adobo Totchos
Yields: 1 sheet pans worth
Recipe, Photo, and Food styling by Hannah Kaminsky
Game Day or Any Day! What shareable ONE sheetpan idea are you missing in your life?! Get your plant-based gameday fix with this satisfying and easy crowd-pleaser.
Ingredients
1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product
1 bag of frozen tater tots
Your fave melty cheese
pico de gallo
Cooked corn kernels (fresh off the cob, frozen, or canned drained)
Scallions, sliced thin
Cilantro, chopped whole with stems
Avocado Slices
Sour cream
Tools
Sheet pan
Parchment Paper
Air Fryer
Instructions
Bake tater tots (on parchment for easy cleaning) for about 15 minutes at 425F.
Sprinkle with cheese and bake for another 5 minutes.
While tots are baking, air fry or skillet brown the Hodo Adobo Mexican Crumbles. In a skillet, heat up a Tbsp of oil and heat Crumbles until browned.
Add the cooked Crumbles and more cheese, and pop in oven for another 4 minutes.
Remove from oven and top with pico de gallo, corn, scallions, cilantro, avocado, and sour cream.
Enjoy!
Mexican Adobo Totchos
Ingredients
- 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT
- 1 bag of frozen tater tots
- Your fave melty cheese
- pico de gallo
- Cooked corn kernels (fresh off the cob, frozen, or canned drained)
- Scallions, sliced thin
- Cilantro, chopped whole with stems
- Avocado Slices
- Sour cream
- Sheet pan
- Parchment Paper
- Air Fryer
Instructions
- Bake tater tots (on parchment for easy cleaning) for about 15 minutes at 425F.
- Sprinkle with cheese and bake for another 5 minutes.
- While tots are baking, air fry or skillet brown the Hodo Adobo Mexican Crumbles. In a skillet, heat up a Tbsp of oil and heat Crumbles until browned.
- Add the cooked Crumbles and more cheese, and pop in oven for another 4 minutes.
- Remove from oven and top with pico de gallo, corn, scallions, cilantro, avocado, and sour cream.
- Enjoy!
