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Fry-Tot-To with Roasted Corn and Sausage Queso

French fries and tater tots in a bowl of sausage queso
Course Appetizer
Cuisine American, Tex-Mex


  • adjust amounts according to how many you are serving


  • frozen Tater Tots
  • frozen Krinkle cut fries
  • 2-4 ears corn roasted*
  • Sausage Queso*

Sausage Queso

  • 8 oz hot sausage or chorizo
  • 1 1/2 cups half and half
  • 4 oz cream cheese
  • 8 oz extra sharp cheddar grated
  • seasoning to taste: taco seasoning cayenne pepper, chili powder, cumin


  • scallions chopped
  • shredded lettuce
  • chopped tomatoes
  • avocado diced
  • black beans
  • jalapeno slices


Sausage Queso

  • Brown sausage, remove from pan and drain on paper towels.
  • Pour off all but 1 tsp of grease and quickly saute garlic.
  • Add half and half and cream cheese to pan.
  • Stir in cheddar and heat over medium low heat until melted. Taste. Adjust seasonings to preference.
  • Add sausage and corn back to pan and stir.

Fry Tot-To

  • Bake tater tots and fries on a sheet pan according to package directions.  Sprinkle with salt.
  • Spray a shallow baking dish with cooking spray and layer tots evenly on the bottom.
  • Stand fries up around the edges.
  • Top with a layer of queso, reserving extra queso for another time if it’s more than you need.
  • Bake at 350-400 degrees for 15 minutes to heat through.  Add toppings of choice and serve.
  • or


This is messy so you will need plates and flatware
Other serving options:
  1. Serve queso in a baking dish with potatoes for dipping
     2. Pour queso over potatoes on sheet pan, garnish and serve with pan wrapped in   a large pretty towel
*to roast corn:
husk corn and place in oil sprayed pan, cover and bake at 400 for 45 minutes
Keyword Cinco de Mayo, Mexican dip, sausage queso, tater tots and french fries, Tex-Mex party dip