Here’s another tater tot casserole that turned out pretty good. You could twist it to your taste if ya want. I was going use Scorched in the queso but when you get my age you’ll find you don’t always remember that part. I often wonder how many time the Classic Tater Tot Casserole got tricked out after Jim Bob Duggar bragged about it on national TV.
We’re building this a little bassackwards for smooth cooking (less clean-up)
Get the oven up to 450
Cover top of cookie sheet with aluminum foil.
Dump tots on foil, spread even, and sprinkle salt to taste.
Clean and cut poblano in half long ways. Hopefully you have enough room to fit 1 half with tots skin up.
Place loaded cookie sheet in oven for 20 to 25 minutes until golden brown.
Pull from oven and set tots in butter rubbed Pyrex® small one 7x11
Is the pepper done? If so put it on cutting board. If not it will need to cook longer with bacon. The skin should come fairly easy and it’s limp when cooked.
Turn oven down to 350, lay strips of bacon on cookie sheet, and place in oven.
Depending on your bacon thickness bake for 45 minutes. I start checking at 30 minutes and it almost always takes 40 minutes.
Keep oven on we’ll be right bav=ck.
Cube the Velveeta and mix with milk in a microwavable bowl.
Microwave cheese for 60 seconds. Stir cook at 30 second intervals until smooth.
Skin, de-seed, and dice poblano. Tomato too if it’s not already.