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Chili-Filled Corn Dogs
What is this sorcery!? 🧙♀️🌭🧀
Team
Chefclub
Total time : 30 min
Ingredients for 6 people
1,5 ground beef
1 onion, chopped
1 kidney beans
0,5 bell peppers, chopped
2 tomato paste
minced garlic, to taste
1 cumin
1 chefclub tex-mex mix
salt & pepper, to taste
sliced cheddar
corn dog batter
oil, for frying
queso dip, for serving
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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