Chili Cheese Corn Dogs Food

CHILI CHEESE CROISSANT CORNDOGS

Steps:

• For the dough:.
• Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth.
• In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand.
• Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky.
• Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume.
• Shape the corndogs:.
• Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface.
• Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall).
• Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet.
• Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes.
• Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges.
• Remove from the oven, garnish with the chopped chives, and serve warm.
• TIPS:.
• If you don't have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.

CHILI CHEESE DOG CASSEROLE

Steps:

• Cut hot dogs lengthwise and then cut into bite-size pieces.
• Prepare corn bread batter according to package directions.
• Spread half the batter into a greased 8-inch square baking dish, set aside.
• In a large skillet, saute green pepper , onion, celery in oil until crisp-tender.
• Stir in hot does; saute 3-4 minutes longer or until lightly browned.
• Stir in chili, brown sugar, garlic powder, and chile powder, heat through.
• Stir in 3/4 cup cheese.
• Spoon over prepared corn bread.
• Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
• Bake uncovered at 350 degree for 28-32 minutes. Let stand for 5 minutes before serving.

CORN DOG CHILI

Steps:

• Place a large saucepan over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons.
• Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes.
• Remove and reserve hot dogs.
• Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes.
• Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.
• Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds.
• Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble.
• Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• While the chili is thickening, place a large skillet or griddle pan over medium heat with a little olive oil or a spray of cooking spray.
• In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
• Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes.
• Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes.
• Flip the cakes and cook another minute until done.
• Reserve cooked cakes on a plate until the whole batch is cooked.
• Serve the chili topped with the griddle cakes.

CORN CHIP-CHILI HOT DOG RECIPE

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat chili as directed on label.
• Fill buns with wieners; top with chili, cheese, onions and crushed chips.