Chili Dog Hand Roll Recipes

CHILI DOG HAND ROLL

Steps:

• For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes.
• Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal.
• For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
• For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes.
• Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately.

CHILI DOG IN A LOG!

Steps:

• 1. Optional: Spread a little mustard on egg roll wrapper.
• 2. Add cheese cut small or sprinkle on a little shredded cheese.
• 3. Put a little of the canned chili (or homemade chili) on top of the mustard layer.
• 4. Cut hot dogs to the size needed (they may be too long), place on top of chili. Pictured are whole hot dogs. Sometimes we use half hot dogs too. Optional: Sprinkle a little onion on.
• 5. Using a little water to seal the edges.
• 6. Roll up as you would a regular egg roll.
• 7. Cook right away in hot oil.
• 8. Drain on paper towels and serve.
• 9. If you make some for future use, fry them up and totally let cool. Freeze on a metal baking sheet. When totally frozen, transfer to zipper bags and store in the freezer until needed.
• 10. *** You can use extra chili to dip the logs in. *** We also make these with just cheese and hot dog.

CHILI DOG HAND PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape.
• Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

CHILI DOG EGG ROLLS

Steps:

• 1. mix onions, mustard and sour cream into sauerkraut and set aside.
• 2. place one egg roll wrapper on a cutting board or counter. Spread 2 tbsp sauerkraut mixture onto wrapper across the middle in a thin layer and Sprinkle cheese over kraut.
• 3. place 2-3 Tbsp of cold chili on top of the sauerkraut and cheese and spread into a flat layer. Place hot dog on top of chili
• 4. Starting with the lower corner, roll egg roll wrapper, tucking in sides as you roll and use water to seal the edges. place seam side down in a second egg roll wrapper and wrap this one as well, making sure all seams are sealed with water.
• 5. Fry in canola or peanut oil heated to 325 degrees, turning frequently until golden brown. Drain on paper towels. Sprinkle with salt.