Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

Step 2

For the pickled red onions: Place the red onions in a heat-proof, pint-size container with a lid. In a small saucepan, combine the vinegar, sugar, salt, and ½ cup water. Bring to a boil, stirring until the sugar and salt are dissolved. Carefully pour the hot liquid over the onions, pressing down with a spoon to submerge them completely. Let cool to room temperature, about 30 minutes. Cover and set aside until ready to serve. Any leftover pickled red onions will keep, refrigerated, for up to 1 week.

Step 3

For the totchos: In a small bowl, combine the onion powder, garlic powder, and black pepper. Spread out the tater tots on the prepared baking sheet, sprinkle over the spice mixture, and toss to evenly coat. Spread the tater tots in an even layer and bake until crispy, 24 to 26 minutes.

Step 4

For the queso: Meanwhile, add the chorizo and yellow onion to a large, nonstick skillet set over medium-high heat. Cook, breaking up the chorizo into smaller pieces with a wooden spoon, until the chorizo is browned and the onion is translucent, 3 to 4 minutes.

Step 5

Remove from the heat and carefully drain off any excess fat. Return to medium-high heat and add the processed cheese, tomatoes with green chiles, and the chopped green chiles. Stir to combine and reduce the heat to low. Cook, stirring occasionally, until the cheese is melted and the queso is hot, about 2 minutes. Keep warm until the tater tots are done.

Step 6

To serve: Roughly divide the tater tots in half on the pan, spreading half in the middle of the pan and pushing the other half to the side. Spoon a good layer of queso over the tater tots in the middle of the pan. Top with some of the jalapeño slices, olives, pickled red onions, and cilantro, then layer on the rest of the tater tots. Spoon on another generous layer of queso and top with the remaining jalapeño and olives, and some cilantro and pickled red onions. Transfer any remaining queso to a bowl to serve on the side of the totchos for dipping.