Corn Dog Nachos
Take that classic battered and fried hot dog on a stick, put it in a dish and add Mexican toppings and plenty of cheese.
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INGREDIENTS
Nutrition- 2tablespoons unsalted butter
- 2tablespoons flour
- 2cups milk
- 1lb shredded Mexican blend cheese, divided
- 2teaspoons chili powder
- 1⁄2teaspoon granulated garlic
- 32
- 2tablespoons olive oil
- 1
- 1cup pico de gallo
- 1jalapeno, sliced into thin rounds
- 1cup sour cream
- 1⁄2cup cilantro leaf
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DIRECTIONS
- Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Stir in the flour until completely combined, then slowly whisk in the milk until smooth. Bring to a simmer and cook until starting to thicken, about 3-4 minutes. Slowly whisk in 8 ounces of shredded cheese until completely melted. Season with chili powder, granulated garlic, salt and pepper. Keep warm over low heat.
- Spread the mini corn dogs in an even layer on a baking sheet and bake for 15-18 minutes, flipping once.
- In a large skillet, heat olive oil over medium heat. Brown sausage, breaking into pieces, until golden and cooked through, about 5-8 minutes. Remove corn dogs from the oven and top with 4 ounces shredded cheese, then spoon over cooked sausage. Top with another 4 ounces of cheese and return to the oven to bake until cheeses are melted, about 10 minutes.
- Remove from oven and top with pico de gallo, jalapeno slices, sour cream and cilantro leaves.
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