Chimichanga Hot Dogs
2014-12-01
- 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.
Ingredients
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
Directions
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.
Delicious!
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Icelandic Hot Dogs
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Danish Hot Dog aka Copenhagen Hot Dog
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Christmas Themed Hot Dog Recipes
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Texas Road House Hot Dog Recipe
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Kyoto Fire Hot Dog Recipe
posted by joanne on December 12, 2014
OK, this is a heart attack on a plate, but what a yummy way to go!
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.