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Yield: Makes 6 sharable appetizers

Share "Pulled Chicken Tot-chos"?



Potato tots, frozen 12 lbs
Muy Fresco Cheddar Cheese Sauce 1 #10 can
Chicken stock, unsalted 3 cups
Taco Seasoning Mix 6 oz
Chicken meat, cooked, pulled 6 lbs
Muy Fresco Guacamole-Style Dip 1 can
Lime juice, fresh 1 Tbsp
Sour Cream 16 fl oz/1 lb
Smoked paprika 2 Tbsp
Green onions, chopped 3 cups


  1. To Prepare: Bake potato tots according to package instructions. Hot hold until ready to serve.
  2. Heat AFP Cheddar Cheese sauce over medium heat in a bain marie or soup warmer and hold hot until ready to serve
  3. Bring chicken stock to a boil in a large stock pot. Reduce heat to medium. Stir in taco seasoning until dissolved.
  4. Add chicken meat to the pot. Stir to coat the chicken with the seasoned stock. Continue to heat, stirring occasionally, until the chicken is heated through and liquid has been absorbed/evaporated, approximately 15 minutes. Hot hold until ready to serve.
  5. Combine Muy Fresco Guacamole-Style Dip, lime juice, and sour cream until smooth. Hold in refrigeration until ready to serve.
  6. To Serve 1 Shareable Appetizer: Place 2 lb of potato tots on a large plate or serving platter
  7. Pour 2 cups of cheese sauce over the tots.
  8. Distribute 1 lb chicken meat evenly over the cheese.
  9. Drizzle ½ cup guacamole sour cream sauce over the chicken.
  10. Sprinkle ½ tsp smoked paprika.over the top.
  11. Sprinkle ½ cup chopped green onions over the top.