Totchos

Totchos





Prep Time: 30 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

Esquites Salad

• 2 Cobs Fresh peaches & Cream Corn
• 1 clove Garlic, grated
• 1/4 Red Onion, diced
• 2 Green Onions, thinly sliced
• 1 Jalapeno, seeded & diced
• 2 Tbsp. Mayonnaise
• 1 Lime, Juice + Zest
• 2 Tbsp. Grana Padano, finely shredded
• 2 Tbsp. + Feta, crumbled
• ½ Tsp. + Tajin Spice
• Sea Salt​

Lentil Topping

• 540ml can Lentils, drained & rinsed
• 3 Tbsp. EVOO
• 1/2 Tbsp. Pepperoncini in Oil
• 1 Yellow Onion, diced
• 1 Bell pepper, diced
• 2 Jalapenos, seeded & diced
• 4 Green Onions, sliced light & dark separated
• 4 cloves Garlic, crushed & minced
• 1 Tsp. Mexican Chili Powder
• 1 Tsp. Tex Mex Seasoning
  
• 1 Tsp. Cumin
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Dried Oregano
• 1/2 Tbsp. Tomato Paste
• 1/2 C PC Brand Plant-Based Chicken Broth
• Sea Salt

Extras

• 250g Frozen Tater Crisps *1
• 1 1/2 C Monterey Jack, shredded
• Pickled Jalapenos
• Feta
• Red Cabbage, shredded
• Salsa Verde
• Fresh Cilantro

NOTES:
*1 - I used McCain Tater Crisps which were dollar shaped tots. Regular tater tots would work just fine and so would a variety of frozen french fries if you'd rather a loaded french fry sitch.
*2 - Alternately, you could set up one large plate for sharing.
*3 - The garnishes I recommended are only suggestions. You could use prepared red salsa, pickled onions, your fave hot sauce etc., Gte creative :0

DIRECTIONS

• ESQUITES - Preheat oven to 425 F. Remove the husk / silk from the cobs of corn and place them directly on the oven rack. Bake 20 - 25 minutes, flipping halfway. Once cooled, strip the corn from the cob. In a medium sized mixing bowl, whisk together the mayo, lime, garlic, and tajin. Add the corn, jalapeno, red & green onion, grana padano, lime zest, and crumbled feta. Season to taste with sea salt, stir, and refrigerate until service.
• Prepare the tots in the already preheated oven according to package directions.
• LENTILS - In the meantime, begin heating the EVOO  for the lentil filling in a large skillet set to medium. Once heated, add the chili, cumin, garlic & onion, Tex Mex, and dried oregano. Stir and let the spices bubble for about 30 seconds before adding the onion, light portions of the green onion, jalapeno, bell pepper, and a good pinch of sea salt. Stir and cook 5ish minutes. Make a well in the center of the pan and drop in the garlic, pepperoncini, and tomato paste. let it sizzle in the center for 30 seconds - 1 minute before stirring everything together and continuing to cook another 2 minutes. Add the lentils, broth, and another good pinch of salt. Stir and wait for bubbling. Reduce heat to medium low, cover, and simmer about 10 minutes. Remove cover, mash some of the lentils, and continue to simmer until liquid is reduced. Taste and adjust salt if desired.
• ASSEMBLY - Split the tots between 4 plates *2 and then top with the Monterey jack cheese followed by a good serving of the lentils and our delicious esquites salad. Then, it's up to you to go crazy with garnishes. I recommend some crispy, shredded red cabbage, tangy feta cheese, some Salsa Verde, pickled jalapenos, and the reserved dark portions of the green onions.*3 . ENJOY!

HAPPY VEG