Ingredients
-
2
-
2
-
2
-
1
-
2
-
1/2
-
32
-
2
-
1
-
1
-
1
-
1
-
1/2
-
-
Directions
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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Steps
|
1
Done
|
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. |
|
2
Done
|
Spread the Mini Corn Dogs in an Even Layer on a Baking Sheet and Bake For 15-18 Minutes, Flipping Once. |
|
3
Done
|
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. |
|
4
Done
|
Remove from Oven and Top With Pico De Gallo, Jalapeno Slices, Sour Cream and Cilantro Leaves. |
