Loaded Tater Tots with Chili and Queso

If you saved some of that over-the-top chili, this is where it’s going.

We’re seasoning a tray of tater tots with Rub Yer Meat BBQ Rub, cooking them until they’re crisp, and covering them with chili, queso, and black beans. Once everything’s hot, we finish with red onion, cilantro, sliced jalapeño, and a drizzle of Mexican crema.

You can put out little plates and call it an appetizer. Just don’t act surprised when somebody pulls up a chair next to the tray.

Get the Tots Crisp Before You Load Them

The first bake matters. Give the tots enough room to sit in a single layer and let them get crisp before adding the chili and queso.

Once those toppings go on, you’re heating everything together. Get the browning done while the potatoes are still exposed.

And season them before that first bake. Rub Yer Meat belongs on the tots themselves, so there’s something going on underneath all that cheese.

Loaded Tater Tots Recipe

Servings: 6
Prep Time: Approximately 10 minutes
Preheat Time: Approximately 15 minutes
Cook Time: Approximately 40–45 minutes
Grill Temperature: 375°F throughout
Pellets: Hickory

Cooking times will vary with your grill and the tots you use. Look for crisp tots before loading and hot toppings after the final bake.

Ingredients

• 2 pounds frozen tater tots
• Rub Yer Meat BBQ Rub, as needed for an even coating
• 1 can black beans, 15 ounces, drained and rinsed
• 1½ cups prepared chili, warmed
• 1 cup queso
• 1 medium red onion, finely chopped
• ½ cup fresh cilantro, chopped
• ½ cup Mexican crema
• 1 jalapeño, sliced

Our Over-the-Top Chili with Bourbon and Maple works well here. Set aside 1½ cups from that batch, or use another prepared chili you like.

Equipment

• Pellet grill
• Large rimmed baking sheet
• Cutting board and knife
• Measuring cups
• Spoon or spatula for loading and serving
• Heat-resistant gloves

How to Make Loaded Tater Tots

1. Preheat the Grill

Set your pellet grill to 375°F and preheat with the lid closed for approximately 15 minutes.

Use hickory pellets for this cook.

Make sure your baking sheet fits on the grill with enough room for the lid to close.

2. Season the Tots

Spread the frozen tater tots across the baking sheet in a single layer.

Apply Rub Yer Meat BBQ Rub evenly, gently turning the tots to distribute the seasoning. Keep them spread out once you’re done.

If the tray is so full that you’re stacking potatoes, give them more room. They’ve got enough weight coming their way later.

3. Bake Until Crisp

Place the baking sheet directly on the grill grates and close the lid.

Cook at 375°F for approximately 25–30 minutes, until the tots are crisp and golden.

While they cook, drain and rinse the black beans, warm the chili, and prepare the fresh toppings. Having everything ready makes the next part easy.

4. Add the Chili, Queso, and Beans

Carefully remove the baking sheet from the grill.

Spoon the warm chili over the tots, followed by the queso and drained black beans. Distribute the toppings across the tray so everybody gets some.

We’ve all been on the receiving end of the corner with three potatoes and no cheese. Do better for your people.

5. Return to the Grill

Put the loaded tray back on the grill, close the lid, and continue cooking at 375°F for approximately 15 minutes, until the toppings are hot throughout.

Keep the red onion, cilantro, crema, and jalapeño aside for now. Those go on after the tray comes off.

6. Finish and Serve

Remove the tray from the grill.

Scatter the finely chopped red onion and cilantro over the top. Drizzle with the Mexican crema, then add the sliced jalapeño.

Serve immediately while the tots still have some crunch and the queso is hot.

A Few Things That Make a Difference

Drain the black beans well. The chili and queso already bring plenty of moisture. You don’t need the bean liquid soaking into the potatoes, too.

Start with warm chili. Have it ready before you load the tray so the final bake can heat the toppings evenly.

Use a tray with enough space. Two pounds of tots need room to spread out. A crowded pile makes it harder to get the crisp base you’re after.

Have everyone ready to eat. You can chop the toppings ahead and keep them refrigerated, but wait to assemble the loaded tots until you’re ready to finish and serve them.

Get Them on the Table

These work as a game-day appetizer, a backyard side, or dinner for somebody who has decided that a plate is an unnecessary middleman.

Set the hot baking sheet on a heat-safe surface, hand out forks, and let everybody dig in. Refrigerate any leftovers promptly, though the tots will have their best texture straight off the grill.

And if you were wondering whether Rub Yer Meat belongs on potatoes, there’s your answer.