Recipes

Green Slime Totchos

Published: 

Green Slime Totchados (Eva Kolenko)

Excerpted from ELVIRA’S COOKBOOK FROM HELL by Cassandra Peterson. Copyright © 2025 by Cassandra Peterson. Photography copyright © 2025 by Eva Kolenko. Used by arrangement with Grand Central Publishing Group. All rights reserved.

Portions
6

Ingredients

For the Totchos

  • 1 (32-oz) bag frozen tater tots
  • 1 (15-oz) can black beans

For the Queso Verde

  • 1 Tbsp avocado or canola oil
  • ½ small yellow onion, finely chopped
  • Salt
  • 1 (4-oz) can fire-roasted diced green chiles, drained
  • 1 cup whole milk
  • 1 cup baby spinach
  • 14 oz American cheese, chopped
  • 4 oz Monterey Jack cheese, shredded
  • ¼ cup chopped fresh cilantro

For the Toppings

  • Pickled jalapeños and/or pickled onion (page 81)
  • Sour cream
  • Sliced black olives
  • Pico de gallo
  • Fresh cilantro leaves

Directions

  1. To make the totchos, preheat the oven to 450°F. Spread the tater tots in a single layer on a large sheet pan. Bake, turning once or twice, until crisp and browned, about 30 minutes or according to the package directions.
  2. While the tater tots are baking, drain and rinse the black beans, transfer to a medium microwave-safe bowl, and microwave on high just until warm. Set aside, covered, to keep warm.
  3. To make the queso, in a medium saucepan over medium heat, warm the oil. Add the onion, sprinkle with salt, and cook, stirring, until the onion starts to brown, about 5 minutes. Stir in the green chiles and remove from the heat.
  4. In a blender, combine the milk and spinach and blend until smooth. Add the milk mixture to the saucepan and place over medium-low heat. When the milk mixture is steaming, add the cheeses and stir until smooth and melted. Continue to simmer, stirring often, until the queso thickens slightly, about 3 minutes. Do not allow to boil. Remove from the heat and stir in the cilantro. You should have 4 cups.
  5. When the tater tots are ready, remove them from the oven. Top the tater tots evenly with the warm black beans, then spoon about two-thirds of the queso evenly over the top. Transfer the remainder of the queso to a bowl to serve alongside. Return the totchos to the oven for a few minutes to reheat.
  6. Serve the totchos directly from the sheet pan or spoon into individual bowls or plates. Set out bowls of the toppings, including the remaining queso, for guests to personalize their totchos.