Yep. You read that correctly – technically, these are simply tots laid atop a strip of bacon and some (rather nice) Buffalo spiced New York Cheddar, then rolled, dipped in brown sugar, and baked – but they achieved this new, ermmm, slightly more descriptive appellation from one of the straight men who felt compelled to hug me after drizzling one of these puppies with a little sriracha aioli and popping it into their mouth at a party last night. I’ve made these before, but have refined the recipe a wee, tiny bit in this version and, well, you’ve read the results.
Cut the bacon strips in half.
Lay a half-strip of bacon on a cutting board and line it with the thinly sliced cheese (add hot sauce if you can’t find the Buffalo-spiced cheese, or if you just want things a bit zippier).
Place a tot on top, roll the whole shebang up, and secure with a toothpick.
Dip each bacon tot roll in brown sugar to coat, then arrange on a rack in a foil lined pan. Bake for 20 minutes, turning the rolls after ten.
These ARE good by themselves, but tune in Tuesday for the details on making sriracha aioli – it’s kinda like the icing on the (bacon) cake.