Chili Cheese Dippers

This recipe is an absolute wiener! 🤪

45 minutes - 2 people

Made by you!

Ingredients

2 slices sandwich bread

2 slices American cheese

4 hot dogs

2 tbsp butter

2 slices sandwich bread

2 slices American cheese

4 hot dogs

2 tbsp butter

2 3/4 cups flour, divided

1/4 cup sugar

4 tsp baking powder

1 tsp salt

1 1/4 cups milk

Sunflower oil

16 oz french fries pre-cooked

3 cups breadcrumbs

Cooked potato wedges

Chili

Scallions

Nacho cheese

Tools

Skewers

Skewers

Loaf pan

1. Place the cheese slices between the 2 slices of bread and cut into four even pieces vertically. Turn the four slices over 1 turn and arrange the slices horizontally. Starting at the top, place 1 hot dog next to the top slice of bread, then continue alternating hot dog then bread with the remaining 2. Push the hot dogs and bread slices together in a close square shape. Insert the four skewers. Cut any excess hot dog off of each end to create a clean line. Then cut the skewered layers into four even pieces vertically.

2. Heat the butter in a pan over medium-high heat. Add the skewers and brown, turning each skewer carefully to brown all sides evenly until golden brown. Remove the browned skewers from the pan and place on a freezer-safe plate to cool. Once cool, cover with plastic wrap and place the skewers in the freezer until very firm, about one hour. While the skewers are freezing, make the batter. Whisk together 2 1/2 cups flour, the sugar, baking powder, and salt in a mixing bowl. Add 2 large eggs and the milk and mix well until the batter is smooth. Pour the batter into a loaf pan, cover with plastic wrap and chill it in the refrigerator for at least 30 minutes.

3. Heat the oil in a large pot to 350 °F. Cut the pre-cooked and cooled french fries into small pieces (about 1/3 inch). Place the cut fries in a wide shallow bowl and coat with 1/4 cup flour, tossing the fries to evenly coat them. Remove the skewers from the freezer and the batter from the refrigerator. Dip one skewer at a time into the batter turning to coat evenly. Then, transfer the battered skewer to the cut fries and the breadcrumbs. NOTE: It is very important to keep the skewers frozen before coating them . Keep unbattered skewers in the freezer if needed as you work on each.

4. Carefully add one battered and coated skewer to the oil, turning with tongs to cook and brown evenly, for about 3 minutes. The coating should be a deep golden brown. Remove the dipper with tongs and onto a serving dish. The oil will cool slightly with each skewer that is fried, so be sure to let the oil reach 350 °F before adding another. You can keep the fried skewers warm in the oven at 225 °F if needed. Once each skewer is fried, hot, and on the serving dish, add 12-14 cooked and hot potato wedges to the dish around the dippers. Add a layer of your favorite cooked and hot chili between each dipper, then sprinkle a layer of thinly-sliced scallion over the dippers and chili. Top with hot nacho cheese and enjoy!

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