Denver Mile-High Elote Tots

SERVINGS: 8

PREP TIME: 15 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

1 (32-ounce) bag frozen potato nuggets
1 (15-ounce) can HORMEL® Chili no Beans
½ cup HERDEZ® Salsa Verde
½ (16-ounce) loaf processed cheese, cubed (8-ounces)
¼ cup cream cheese
1 lime, zested and juiced, divided
3 ears grilled corn, kernels removed
⅓ cup mayonnaise
2 teaspoons hot sauce
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon salt
¼ cup Cotija cheese
2 tablespoons chopped cilantro, if desired
Fresh sliced jalapeños, if desired

DIRECTIONS

Heat oven to 425°F. Line large rimmed baking pan with parchment or foil. Bake potato nuggets according to package directions.
In medium saucepan over medium heat, stir together chili, salsa verde, cheese and cream cheese. Cook 5 to 7 minutes or until melted. Stir in half the lime juice; keep warm.
In medium bowl, combine corn, mayonnaise, hot sauce, garlic powder, chili powder, salt, remaining lime juice and lime zest.
Drizzle potatoes with cheese sauce. Top with corn mixture, Cotija cheese, cilantro and jalapeño.

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