Description
Extra crispy golden tater tots wrapped in a warm large flour tortilla and drenched in a rich, silky homemade sharp orange cheddar sauce made from a simple butter and flour roux with whole milk. A deeply satisfying, indulgent comfort food burrito that is simple to make and impossible to put down.
Ingredients
- 2 large flour tortillas, 10-inch
- 2 cups (300g) frozen tater tots, extra crispy variety
- 1 liter neutral oil, for frying
- 2 tablespoons (30g) unsalted butter
- 1 tablespoon (15g) all-purpose flour
- 1 cup (240ml) whole milk
- 1½ cups (150g) sharp orange cheddar, shredded
Instructions
- Heat the neutral oil in a deep heavy-bottomed pot or Dutch oven to 375°F (190°C). Fry the frozen tater tots in batches without overcrowding for 4–5 minutes until deeply golden, extra crispy, and cooked through. Transfer to a wire rack or paper towel-lined plate and season immediately with a pinch of salt.
- Make the cheddar sauce. Melt the butter in a small saucepan over medium heat. Add the flour and whisk constantly for 60 seconds to form a smooth roux and cook out the raw flour taste.
- Pour the whole milk into the roux in a slow, steady stream while whisking continuously to prevent lumps. Cook over medium heat, whisking frequently, for 3–4 minutes until the sauce has thickened enough to coat the back of a spoon.
- Remove from heat and add the shredded sharp cheddar all at once. Stir steadily until every shred has melted into a completely smooth, silky, glossy cheese sauce. Season with salt to taste. Keep warm over very low heat.
- Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
- Place the tortillas flat and divide the crispy tater tots between them, arranging in a line down the center. Pour a generous amount of warm cheddar sauce directly over the tater tots.
- Fold in the sides of the tortilla and roll tightly into a burrito. Serve immediately with extra cheddar sauce alongside for dipping.
Notes
- Fry the tater tots to the extra crispy stage before rolling — they will soften slightly inside the burrito and you want them as crispy as possible going in to maintain some crunch in the finished bite.
- Remove the saucepan from direct heat before adding the cheddar — high heat causes the cheese proteins to seize and the sauce becomes grainy rather than silky and smooth.
- Use freshly shredded cheddar from a block rather than pre-shredded for significantly better melting — pre-shredded cheese contains anti-caking agents that prevent smooth melting into the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes