Food Recipes UK

Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos

Published

3 months ago

March 7, 2026

Can you turn a school cafeteria staple into a 5-star masterpiece? Gordon Ramsay is putting Richard Blais to the ultimate test: Upgrading “Kids Food” into a dish fit for the Top Floor.

Richard Blais is going into “Mad Scientist” mode to create the ultimate Chipotle Pork Tater Tot Nachos. We’re talking crispy tots, succulent slow-cooked pork, and a smoky chipotle kick that takes this childhood favorite to a whole new level. It’s messy, it’s gourmet, and it’s a total game-changer. Get ready to take your March Maddness to the Next Level with this recipe!

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*Recipe*
Loaded Tater Tot Nachos

Makes 4 servings

Ingredients:

For the pulled pork:
¼ cup dark brown sugar
1 tablespoon salt
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground coriander
6 pound piece boneless pork shoulder, skin off
Canola oil
1 cup chicken stock

For the chipotle bbq sauce:
1 cup cola
½ cup ketchup
½ cup apple cider vinegar
1 tablespoon chipotle paste
1 tablespoon dark soy sauce
Remaining spice blend

For the queso:
1 pound sharp cheddar, shredded
2 tsp cornstarch
12 oz can evaporated milk
Pinch cayenne pepper

For the tater tots:
2 pounds frozen tater tots
Canola oil for deep frying

To serve:
Pickled jalapeños
Small bunch cilantro, chopped

Method:

For the pulled pork:
Preheat the oven to 300F. Combine the sugar, salt and spices in a small bowl. Coat the pork all over in half of the spice rub. Heat a little oil in a cast iron Dutch oven, add the pork and brown all over. Pour in the chicken stock, cover with a lid and transfer to the oven for 4 hours until tender. Leave to rest for 20 minutes then shred.

For the chipotle bbq sauce:
Combine all of the ingredients in a saucepan, bring to the boil then reduce the heat to a simmer and cook for 15 minutes until glossy. Leave to cool then transfer to a squeeze bottle.

For the queso:
Toss the cheese in cornstarch until well coated. Put the cheeses, evaporated milk and cayenne pepper into a sauce pan and melt gently until smooth.

For the tater tots:
Preheat the oil for deep frying to 350F. Fry the tater tots for 3-4 minutes until crisp, then drain and season with salt.

To assemble:
Arrange the tater tots on a serving plate. Toss the pork with a little of the bbq sauce then arrange over the top of the tater tots. Drizzle with more of the bbq sauce and the queso, then garnish with jalapeños and cilantro.

*Prep list:*
• 1 x cooked pork – not shredded
• 1 x finished and cooled chipotle bbq sauce
• Test queso in advance

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Enjoyed our video? Make sure to like and comment!

If you liked this clip check out the rest of Gordon’s channels:
http://www.youtube.com/kitchennightmares
http://www.youtube.com/thefword
http://www.youtube.com/allinthekitchen

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Related Topics:blais challenges food gordon gourmet nachos ramsay recipes richard tater tot

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