Chili-Filled Corn Dogs

What is this sorcery!? 🧙‍♀️🌭🧀

4.3

10 reviews

Chefclub

Team

Chefclub



Total time: 30 minutes

Ingredients for 6 people

1 1/2 lbs of ground beef

1 onion, chopped

1 cup of kidney beans

1/2 cup of bell peppers, chopped

2 tbsp of tomato paste

minced garlic, to taste

1 tbsp of cumin

1 tbsp of chefclub tex-mex mix

salt & pepper, to taste

sliced cheddar

corn dog batter

oil, for frying

queso dip, for serving


Tools

Plastic bottle

Skewer

Colander, for serving

Jar, same size as bottle


Step 1/3

In a bowl, combine the ground beef, peppers, salt, pepper, Tex-Mex mix, cumin, kidney beans and tomato paste. Mix well until all ingredients are combined. Set aside.

Step 2/3

Cut the top half of a liter plastic bottle and fill with the meat mixture. Place to cut end of the bottle over a jar of the same size. Place a skewer into the top of the bottle and push down to force the meat up and around the skewer. Place the skewers on a parchment paper lined baking tray and bake for 15 minutes at 350 °F. Set aside to cool. Place a skewer on the corner of a slice of cheddar cheese and roll towards the other edge, covering the meat in cheese. Set aside. Repeat until all skewers are wrapped in cheese.

Step 3/3

Heat the oil to 375 °F. Dip a skewer into the batter and place directly into the hot oil. Cook until golden brown. Serve with queso dip. Enjoy!

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