Corn Dog Nachos

Chef’s Note

“Take that classic battered and fried hot dog on a stick, put it in a dish and add Mexican toppings and plenty of cheese.”








  • 2 tablespoonsunsalted butter
  • 2 tablespoonsflour
  • 2 cupsmilk
  • 1 lb shredded Mexican blend cheese, divided
  • 2 teaspoonschili powder
  • 12 teaspoongranulated garlic
  • 32 ouncescorn, dogs (frozen, miniature)
  • 2 tablespoonsolive oil
  • 1 lbItalian sausage, removed from the casing
  • 1 cuppico de gallo
  • 1 jalapeno, sliced into thin rounds
  • 1 cupsour cream
  • 12 cupcilantro leaf
  • kosher salt
  • ground black pepper
  • 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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