Corn Dog Nachos
Prep
10 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Let me share one of my favorite game day creations with you. Corn dog nachos are the ultimate comfort food mashup that somehow tastes way more impressive than the minimal effort required. This recipe comes together in just 35 minutes total, and honestly, most of that is just letting things cook while you relax. I love using Italian sausage here because it's so flavorful and affordable compared to fancier proteins. Plus, the pico de gallo adds fresh tomatoes packed with lycopene, which is great for your heart. The best part? Everything comes from your regular grocery store, and you probably have most of it on hand already.
Ella x
Ingredients
- 2 tablespoonsunsalted butter
- 2 tablespoonsflour
- 473 mlmilk
- ½ kgshredded mexican blend cheese(divided)
- 2 teaspoonschili powder
- 1 teaspoongranulated garlic
- 132 ounces corn(dogs (frozen, miniature)
- 2 tablespoonsolive oil
- ½ kgitalian sausage(removed from the casing)
- 237 mlpico de gallo
- 11 jalapeno(sliced into thin rounds)
- 237 mlsour cream
- 237 mlcilantro leaf
- 1kosher salt
- 1ground black pepper
Detail level
Instructions
- 1
Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Stir in the flour until completely combined, then slowly whisk in the milk until smooth. Bring to a simmer and cook until starting to thicken, about 3-4 minutes. Slowly whisk in 8 ounces of shredded cheese until completely melted. Season with chili powder, granulated garlic, salt and pepper. Keep warm over low heat.
- 2
Spread the mini corn dogs in an even layer on a baking sheet and bake for 15-18 minutes, flipping once.
- 3
In a large skillet, heat olive oil over medium heat. Brown sausage, breaking into pieces, until golden and cooked through, about 5-8 minutes. Remove corn dogs from the oven and top with 4 ounces shredded cheese, then spoon over cooked sausage. Top with another 4 ounces of cheese and return to the oven to bake until cheeses are melted, about 10 minutes.
- 4
Remove from oven and top with pico de gallo, jalapeno slices, sour cream and cilantro leaves.
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