Southwestern Corn Dogs Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
• In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
• Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
• To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

Steps:

• In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip into batter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels.

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

Steps:

• Special equipment: 8 sets chopsticks, not separated
• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Steps:

• Start grilling hot dogs on barbeque or indoor grilling pan.
• Heat corn in microwave-safe dish, approx 2 minutes.
• Heat black beans in microwave-safe dish, approx 1 minute 30 seconds.
• Slice habanero pepper into matchstick size slices.
• Place tortillas between dampened paper towels and microwave on low heat, approx 12 seconds per tortilla.
• To build -- Take each tortilla, sprinkle with cheese.
• Place whole hot dog in center of tortilla (should begin to melt the cheese).
• Add a few sliced peppers on one side of the dog.
• Spoon corn on same side.
• Add relish to other side of the dog.
• Spoon black beans on that side.
• Drizzle with hot pepper sauce.
• Roll up tortilla, flip over.
• If cheese is not fully melted, microwave for a few seconds.
• Top with jalapenos and salsa.
• Enjoy!

Steps:

• In a large skillet over medium high heat, heat oil.
• In a food processor blend together the peeled, pitted avocado and sour cream until smooth.
• Lightly steam the tortillas so they don't break when you roll them.
• Lay the tortilas out side by side and place a hot dog on each one, not centered, closer to the edge.
• Roll tortilla around hot dog until you get to the center of the tortilla, fold each end in and finish rolling.
• Secure each seam with a toothpick.
• Carefully place rolled dogs in the hot oil, turning after about 3 minutes-you want them golden brown.
• Cook for another 3-ish minutes, remove from hot oil and drain on a paper towel.
• Place lettuce on each plate.
• Place fried hot dog on the lettuce.
• Top with salsa, avocado cream and diced onions.