The best appetizer for your bbq
Chili cheese corn dogs are a fun twist on the classic finger food. They are bite-sized morsels that are smothered in a homemade beef queso and sprinkled with queso fresco and chopped jalapeno. They are the perfect party, game day, or tailgating food!
While I don't like the idea of summer ending, I do like the idea of football season starting. What's the best part about football season?! Why, the food of course! I love game day eats. I spend the entire month of September coming up with fun twists on classic party foods, just so I can obsess over them all weekend long. While I try to eat somewhat healthy during the week, all bets are off when the weekend comes along.
These chili cheese corn dogs are my latest obsession for football season, and football season hasn't even started yet! They are mini, which is always better. They are smothered in chili cheese, and they are the most addicting little bites!
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups grated sharp cheddar cheese
- 1 can diced tomatoes with chiles (like Rotel)
- 1 tablespoon tabasco or other hot sauce
- salt and black pepper
Chili Cheese Corn Dogs
- oil, for frying
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 teapsoon baking powder
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk (more as needed)
- 8 hot dogs, quartered
- chili cheese (recipe above)
- crumbled queso fresco
- chopped jalapeno
- chopped parsley
- In a large deep nonstick skillet, placed over medium heat, add the ground beef. Cook until brown and cooked through, about 8 minutes. Remove the beef from the pan and set aside. Leave the skillet over medium heat.
- To the hot pan, add the unsalted butter. Melt it and then whisk in the flour to create a roux. Cook for about 3 minutes or until golden brown. Whisk in the milk and reduce the heat to a simmer. Simmer for about 4 minutes, whisking frequently until the sauce has thickened. Stir in the cheese in 1/4 cup increments. Make sure that each increment of cheese has melted completed before adding the next. Stir in the diced tomatoes, tabasco, and ground beef. Season with salt and black pepper to taste. Keep warm on the stove until you are ready to serve.
Chili Cheese Corn Dogs
- Add the oil to a large dutch oven set over medium-high heat. Using a thermometer, heat the oil to 350 degrees F.
- While the oil is heating up, prepare your corn dogs. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Fold in the eggs and buttermilk. Mix together until no lumps remain. Depending on the consistency of the batter, you may need more buttermilk. The batter should be just thin enough to coat the hot dogs.
- Add the hot dogs to the batter and toss to coat. If you find that the batter is not coating the hot dogs in their entirety, this is OK. Just keep tossing. They will eventually coat, and if a little bit of the hot dog sticks out, this is also OK. Alternatively, you may skewer the mini corn dogs like you would with a regular corn dog (with a wooden skewer). This will reduce mess.
- Carefully drop the corn dogs in the hot oil. I fried about 8 at at time. Cook for about 6 minutes, turning them over at least once, or until they are dark brown. Remove from oil and transfer to a plate that has been lined with a paper towel. Repeat for the rest of the corn dogs.
- Serve the corn dogs immediately topped with chili cheese, chopped jalapeno, and crumbled queso fresco. Enjoy!