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Cheesesteak Totchos
Cheesesteak Totchos

Before you jump to Cheesesteak Totchos recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One way to address this to start seeing some results is to realize that you do not have to alter everything right away or that you have to entirely get rid of certain foods from your diet. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than before. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

To sum up, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to cheesesteak totchos recipe. To cook cheesesteak totchos you need 22 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Cheesesteak Totchos:
  1. You need Cheesesteak
  2. Take 1 lb Flank Steak
  3. Prepare 2 c Shredded Chicken, frozen
  4. Get 2 tbsp Kosher Salt
  5. Get 2 tbsp Coarse Black Pepper
  6. Take 1 tbsp Garlic Powder
  7. You need 1 1/2 tbsp Ground Cumin
  8. Take 1 1/2 tbsp Smoked Paprika
  9. Prepare Cheese Sauce
  10. Take 1/2 c Shredded Cheese blend
  11. Get 1/4 c Heavy Cream (add additional to keep creamy as needed)
  12. You need Pinch Crushed Red Pepper
  13. Get Toppings
  14. Get 1 large (1 cup) onion, thinly sliced
  15. Use 1 small (1/2 cup) red bell pepper, cut into thin strips
  16. Prepare 1 small (1/2 cup) yellow bell pepper, cut into thin strips
  17. Use 1/4 c Green Onion, chopped
  18. Use 1/8 c Cilantro, coarse chopped
  19. Provide 3 Cloves Garlic, diced
  20. Use 2 tbsp Vegetable Oil
  21. Provide Tater Tots
  22. Use 4 c Frozen Tater Tots
Instructions to make Cheesesteak Totchos:
  1. Prep the veggies
  3. Set the traeger for 225° and bring to temp. Meanwhile, pat the outside of the flank steak dry, mix the seasonings and liberally rub all over (reserving about 1/4 for the chicken and tots).
  4. Place in traeger and let smoke roughly 1hr and temp. Check back every 5-7min until 130° internal temp.
  5. Remove and let rest. Approx 10-15min with aluminum foil covering it to maintain heat.
  6. Meanwhile, Heat oil skillet over medium heat; garlic and onions. Cook, stirring occasionally, 2-3 minutes or until just beginning to soften. Add bell pepper strips. Continue cooking, stirring occasionally, 3-5 minutes or until beginning to brown. Stir in cilantro and remove from heat.
  7. Combine cheese, heavy cream and ground red pepper in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
  8. For the shredded chicken, follow directions on bag which usually consists of putting in skillet frozen and heating it to temp. I generally drizzle a bit of olive oil over the chicken and add some of the dry rub seasoning as it get closer to temp.
  9. For the tater tots, add oil to fryer (unless baking in oven), heat to 375° and fill basket just under half way. Toss often to keep from sticking. Remove and sprinkle dry rub seasoning.
  10. After the steak has rested slice into thin strips, and chop into smaller pieces. Reserve rest for later.
  11. Plate the tater tots, drizzle cheese sauce, add some veggies and steak or chicken, drizzle more cheese sauce and top with a few more veggies. Sprinkle green onion over it.
  12. Serve and enjoy!

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