Tater Tot Sundae Bar - Wesson
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Yields
10
Directions
- For Spicy Queso: In a pot, heat Wesson Canola Oil and sauté garlic and jalapeno for 2 minutes. Add evaporated milk, chili powder and cream cheese. Cook until cream cheese melted. Add Cheddar cheese. Cook for 5 minutes. Stir in Rotel and remove from heat
- To make the Sundae Layers: Preheat Wesson Canola Oil to 360°F
- In a pan, sauté sausage meat until fully cooked. Drain and set aside
- Fry tater tots in oil until crispy and hot
- To make sundaes, layer tater tots, sausage meat, shredded cheddar, tomatoes, olives and pickles in a tall wide mouth glass. Top with warm queso
- Tip: This recipe makes a super make it yourself Sundae bar. Just arrange ingredients in bowls along with sundae glasses, long forks and queso in a fondue pot. Your family and guests can layer their favorite ingredients
Ingredients
- 1 tbsp ea Wesson Canola Oil (for Queso)
- 1 clove ea garlic, minced (for Queso)
- 1 ea jalapeno, seeded and diced, optional (for Queso)
- 1 ea (12 oz.) can evaporated milk (for Queso)
- 1/2 tsp ea chili powder (for Queso)
- 8 oz. ea brick cream cheese, diced (for Queso)
- 8 oz. ea sharp Cheddar cheese, shredded (for Queso)
- 1/2 cup ea Rotel diced tomatoes & green chilies, optional (for Queso)
- 6 ea spicy sausages, casings removed (for Sundae layers)
- 1 ea (32 oz.) bag tater tots (for Sundae layers)
- 6 cups ea Wesson Canola Oil, for frying (for Sundae layers)
- 3 cups ea shredded Cheddar cheese (for Sundae layers)
- 2 cups ea diced tomatoes (for Sundae layers)
- 1 1/2 cups ea pitted olives, roughly chopped (for Sundae layers)
- 1 1/2 cups ea sliced pickles (for Sundae layers)