Totchos are such a great way to change things up on a weeknight. Or the weekend. Or anytime really. Tater tots instead of chips in nachos? SO simple, and so satisfying!!
These Spicy Cheese Steak Sweet Potato Totchos are a concoction that I came up with based off of my Chicken Saltado recipe. And they came out amazing! They have a Peruvian spice to it using some Aji pepper (which you can always substitute with Serrano pepper).
They have so much flavor too from the tomato, red onion, soy sauce and vinegar cooked into the steak. But what really takes this over the edge is the chimichurri style topping that I put together blending what was left in the pan from cooking the steak with cilantro and lime.
It’s got a beautiful spice and flavor that is going to be a hit for you spicy lovers out there!
I went with sweet potato tater tots, to make this on the “healthy” side. which is really isn’t too bad for you. This is a pretty lean meal and the bulk of the carbs are coming from the sweet potato, which great for giving you a bunch of energy if you’re looking for a decent pre-workout meal.
The best part about this recipe is how easy it is to coordinate each part of the meal. Prep your veggies and meat while the oven is preheating. Cook the veggies and meat while the tots are baking. Blend your chimichurri while cheese is melting over the steak and tots in the oven. Super simple!
Quick note: I initially used Alexia brand sweet potato tots, only because they’re so easy to find at the grocery store. My biggest gripe about these however is how sweet they are – there’s 23g of sugar per serving!
Make sure you pay attention to how much sugar is in whichever sweet potato tots, you’ll want something with a lower sugar count to balance the flavor. Even try making your own!