I may be on a diet right now, but that doesn't mean I can't make recipes anymore!

This is a recipe I made up as a side dish for Thanksgiving this coming Thursday since I'm smoking a turkey and I can't wait for both the turkey and the opportunity to make this.

What this is is an inspiration behind Loaded Nachos, but instead of chips, it's tater tots with a cheese sauce some green on top for garnish. I guarantee you it will please EVERYONE!

I haven't made this side dish yet, but once Thanksgiving comes around, this is gonna make its familial debut!

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Frozen Tater Tots

Extra Virgin Olive Oil

Red Bell Peppers (diced; charred)

Green Bell Peppers (diced; charred)

Sharp Cheddar Cheese (grated)

Unsalted Butter

AP Flour

Whole Milk

Heavy Cream

Top Ends of Parsley (diced; garnish)

White Onion (diced)

3 Cloves of Garlic (minced)

Salt and Pepper (to taste)

1. Cook up the frozen tater tots in the oven at 425°F for 15 minutes on convection or until golden brown.
2. In a skillet, add the green and red bell peppers with no oil.
3. Once the peppers start to look charred and start to have some smokiness, add in the olive oil, and diced onion.
4. If the onion is looking translucent and the bell peppers start to feel soft and tender, add the garlic and cook for 30 to 45 seconds until golden brown.
5. Drain the onions, garlic, red and green bell peppers into a colander, saving the oil to use in the cheese sauce.
6. In a pot, add in the oil and add in the unsalted butter on a medium high heat.
7. Add in the AP flour and stir until it thickens, adding the milk and heavy cream.
8. Once it's hot and thickened, add in 2 cups of sharp cheddar cheese.
9. Season with salt and pepper to taste while adding in the bell peppers, onions, and garlic.
10. Mix together until everything is fully coated where you take a random chip and it's so cheesy.
11. Assemble the tater tots on a rectangular plate.
12. Dredge the tater tots with the cheese sauce.
13. Garnish with parsley leaves.

Bon Appetite!