Chimichanga Hot Dogs2014-12-01
- 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
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.