Steps to Prepare Perfect Jalapeno Popper Tater Tot Casserole

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Quick Jalapeno Popper Tater Tot Casserole. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Jalapeno Popper Tater Tot Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jalapeno Popper Tater Tot Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can have Jalapeno Popper Tater Tot Casserole using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Jalapeno Popper Tater Tot Casserole:

1. 2-8 oz packages of cream cheese, softened at room temperature
2. 1 cup sour cream
3. 2 cups Mexican Cheddar Jack Shredded Cheese, divided
4. 1 pound bacon, cooked and crumbled
5. 6 Jalapeno Peppers, deseeded and diced
6. 1-2 lb. bag of tater tots
7. 6 green onions, thinly sliced

Instructions to make to make Jalapeno Popper Tater Tot Casserole

1. Preheat oven to 425 degrees. Line a casserole dish with tater tots. Bake at 425 degrees for 15 minutes.
2. While the tater tots are baking, cook bacon, blot fat away, and crumble into small pieces. Dice the peppers and slice the onions.
3. In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
4. Spread the jalapeno mixture over the top of the tater tots. Top with remaining ½ cup of cheese. Sprinkle the extra bacon pieces and onion slices over the top. Bake at 425 degrees for 20 minutes.

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