Ingredients
| 1 | (15-ounce) can HORMEL® Chili No Beans |
| 1 | (32-ounce) bag frozen potato nuggets |
| 4 | cream cheese, cubed |
| 8 | ounces shredded Colby Jack cheese |
| ¼ | cup half and half |
| ¼ | teaspoon salt |
| ¼ | teaspoon cayenne pepper |
| 2 | tablespoons Cajun seasoning |
| 16 | ounces cheddar cheese curds |
Directions
Heat oven to 425°F. Bake potato nuggets according to package instructions.
In medium microwave safe bowl, combine chili, cream cheese, Colby Jack cheese, half and half, salt and cayenne. Microwave on HIGH 5 minutes, stirring after 3 minutes.
Season potato nuggets with Cajun seasoning.
Place seasoned potato nuggets in large bowl. Top with cheese curds. Pour chili cheese sauce over top.
Chef’s Note: You can turn this into a casserole by adding chili cheese sauce to 9 x 13-inch baking pan. Place potato nuggets over chili cheese sauce, season with Cajun seasoning and sprinkle with 2 cups cheddar cheese. Bake 30 minutes in a 350-degree oven. Once casserole is finished baking, top with cheese curds.