Chef notes
Nothing says Sunday and Minnesota football more than hotdish. Its rich and creamy sauce, crispy potatoes and smoky pork check all the boxes with almost no prep time. It warms the body, heart and soul.
Technique tip: Using leftover pulled pork makes this dish super simple.
Swap option: Shredded turkey and chicken would be great as well.
Ingredients
- 2 cups leftover pulled pork
- 1 (8-ounce) can cream of chicken condensed soup
- 1/4 cup finely diced onion
- 2 cups shredded Monterey jack cheese, plus more for topping
- kosher salt, for seasoning
- freshly ground black pepper, for seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 2 cups frozen Tater Tots
- olive oil
- fresh chopped chives, to garnishing
Preparation
1.Heat your grill or smoker to 375 F.
2.In a medium mixing bowl, combine the pork, soup, onions, cheese, salt, pepper, garlic powder and cayenne, and stir to combine. Pour into an 8- by 8-inch baking dish.
3.In a small bowl, coat the Tater Tots with a little olive oil and kosher salt. Sprinkle some additional cheese on the soup mix, then top with the Tater Tots.
4.Cook for 35 to 40 minutes or until the Tater Tots are crispy and the filling is heated through. Top with chives and serve hot.
