Chimichanga Hot Dogs

  • Yield : 8
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

My family and I first tasted a Chimichanga hot dog when we vacationed in Cancun several years ago.  They were fabulous!  Luckily I rediscovered it when I stopped at a local hot dog stand in the Hispanic neighborhood of Pilsen in Chicago.  Below is the recipe the owner, Mrs. Hortega shared with me.


8 hot dogs
8 corn torillas
1/4 cup dark chili powder
3 eggs
1 cup flour
3 cups vegetable oil
1 cup cheddar cheese
1 cup tomato salsa (your favorite store bought brand)
1 cup sour cream
1/2 cup chopped canned jalapenos
1/4 cup chopped cilantro for garnish and accent


Put vegetable oil in dutch oven or deep frier and heat to medium-high.  Warm oven to 375 degrees.

Place chili powder on a plate and four in a shallow bowl.  Roll hot dogs in chili powder.  Then wrap each hot dog in a corn tortilla. Dip tortilla wrapped hot dogs in beaten eggs, then dredge in flour. Place on baking sheet seem side down.

When oil reaches 350 degrees, deep-fry hot dogs until golden.  Remove and place on baking sheet; sprinkle with cheddar and bake at 375 degree F until the cheese melts, roughly 2 minutes.

Top with salsa, sour cream and jalapenos.


Related Recipes:
  • Icelandic Hot Dogs

  • danish hot dog or copenhagen hot dog

    Danish Hot Dog aka Copenhagen Hot Dog

  • Christmas Themed Hot Dog Recipes

  • Texas Road House Hot Dog Recipe

  • Kyoto Fire Hot Dog Recipe

Recipe Comments

Comments (2)

  1. posted by joanne on December 12, 2014

    OK, this is a heart attack on a plate, but what a yummy way to go!

  2. posted by Kalina on December 5, 2014

    Thank you! This recipe does requires some time and planning and cleanup, but if you’re having a lot of people over to watch the game it’s a great recipe. I prepared them in advance and let them stay warm in the over for 30 minutes and they were yummy! My husband and his friends thought I was great for “inventing” the recipe.


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