Buffalo Chicken Tot-Chos

Spicy, cheesy tot-chos piled with buffalo shredded chicken, pickled vegetables, and ranch—two bar classics baked in one sheet pan.

Ingredients

• 1/4 cup distilled white vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 carrot, very thinly sliced on the bias
• 1 rib celery, very thinly sliced on the bias
• One 32-ounce bag frozen potato tots
• 1 stick (8 tablespoons) unsalted butter, diced
• 1/2 cup hot sauce, preferably Frank's RedHot
• 2 chicken breasts from a rotisserie chicken, skin removed, shredded
• 1 1/4 cups shredded three-cheese Mexican blend
• 1/4 cup blue cheese crumbles
• Freshly ground black pepper
• Ranch dressing, for serving

Steps

1. Heat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine the vinegar, sugar, salt, and 1/2 cup water. Bring to a boil, then simmer until the sugar melts. Place the carrots and celery in a medium bowl and pour the hot vinegar mixture over them. Let the pickles cool to room temperature, about 20 minutes.
3. Meanwhile, spread the potato tots on the prepared baking sheet and bake for 15 minutes. Melt the butter in a small saucepan, whisk in the hot sauce, and pour over the shredded chicken in a large bowl. Toss to coat and set aside.
4. Nudge the tots into a single layer toward the center of the sheet. Pile on the chicken mixture and drizzle with any leftover sauce. Sprinkle with the shredded cheese blend. Bake until the cheese melts and turns lightly golden, another 6 to 8 minutes.
5. Take out of the oven and rest about 2 minutes. Top with the pickled vegetables, blue cheese, black pepper, and a drizzle of ranch. Serve warm.

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