Green Chile Tater Tot Casserole

Instructions

1. In a large saucepan, melt the butter over medium heat. Add the garlic and onion and sprinkle the flour over top. Cook, stirring frequently, for 3 minutes, until the onion and garlic smell fragrant, and the flour evenly coats the vegetables.
2. Slowly whisk in the heavy cream and bring to a simmer. Add the sambal and hot sauce, reduce the heat to low, and simmer for 5 minutes.
3. Slowly whisk in the cheese, then season to taste with salt and pepper, if needed. Set the cheese sauce aside.
4. Preheat the oven to 450°F. Place the poblanos on a rimmed baking sheet and drizzle with oil. Coat the chiles well, and season with salt and pepper. Roast until the skins are blistered, about 15 minutes, turning them once halfway through.
5. Transfer the peppers to a heatproof bowl, cover with plastic wrap, and let rest for 10 minutes. Reduce the oven temperature to 350°F.
6. After the peppers have rested, using a paper towel, gently rub the skins off the chiles. Remove the stems and seeds, then roughly chop the peppers.
7. In a large bowl, combine the frozen tater tots, cheese sauce, half of the cheddar cheese, the poblanos, and half of the pickled jalapenos. Season with salt and pepper and mix thoroughly.
8. Grease a 9x13-inch casserole dish and pour the tater tot mixture in. Top with the remaining cheese and jalapenos. Bake until golden brown, 25-30 minutes. Serve hot.