Corn Dog Nachos


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Servings: 8-10
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 lb shredded Mexican blend cheese, divided
  • 2 teaspoons chili powder
  • 1⁄2 teaspoon granulated garlic
  • 32 ounces corn, dogs (frozen, miniature)
  • 2 tablespoons olive oil
  • 1 lb Italian sausage, removed from the casing
  • 1 cup pico de gallo
  • 1 jalapeno, sliced into thin rounds
  • 1 cup sour cream
  • 1⁄2 cup cilantro leaf
  • kosher salt
  • ground black pepper
  • 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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