CHIHUAHUA DOGS (HOT DOG TACOS)
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. Simple, easy. I have copied the recipe as written - but when I made these I warmed the taco shells in the oven, boiled the hot dogs, and then put the whole thing together without the microwave. Do whatever is easiest for you.
Provided by NELady
Categories Lunch/Snacks
Time 10m
Yield 10 Dogs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put hot dog sauce in a saucepan and cook at medium heat until hot.
- Place a frank in each taco shell. Top with the heated chili sauce and cheese.
- Place in microwave and and heat for 30 seconds or until the frankfurters are warm.
- Top franks with onions, tomatoes and lettuce (optional).
Nutrition Facts : Calories 383.3, Fat 26.2, SaturatedFat 13, Cholesterol 59.3, Sodium 472.9, Carbohydrate 21.5, Fiber 2.5, Sugar 0.5, Protein 16.5
CHORIZO HOT DOGS WITH CHIMICHURRI
Jazz up a humble hot dog with punchy chimichurri sauce. It's perfect fuss-free food for a family movie night on the sofa, or even dinner in the garden
Provided by Cassie Best
Categories Dinner, Snack, Supper, Treat
Time 40m
Number Of Ingredients 15
Steps:
- First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
- Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
- Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
- Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you've used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.
Nutrition Facts : Calories 556 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 3.2 milligram of sodium
CHORIZO SAUSAGE CHIHUAHUA DOGS
Make and share this Chorizo Sausage Chihuahua Dogs recipe from Food.com.
Provided by NormCooks
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare your Sausages grilled, baked, broiled, on your outdoor grill, or pan-fried. A 1 lb package will contain 5 sausages. I cooked mine with the onion slices on my George Foreman Indoor Grill.
- Warm up the grill for 5 minutes with the onions inside. Always spray your indoor grill with Pam prior to the warm-up period.
- Line the sausages up across the grates so you get grill marks on them. Close the grill and set your timer for 5 minutes.
- While the Sausages are cooking, spread your hot dogs bun, sprinkle a layer of shredded cheese inside, then insert them in your toaster oven until the cheese is slightly melted.
- Insert your cooked Chorizo Chihuahua Dogs into each bun on top of the bed of melted cheese. Top with your sliced onions and 2 tablespoons or more of your favorite salsa. You can also top with chili or other toppings of your own choosing.
Nutrition Facts : Calories 1190, Fat 89.1, SaturatedFat 36.8, Cholesterol 216.6, Sodium 3487.3, Carbohydrate 33.3, Fiber 2.3, Sugar 7.8, Protein 61.3
MINI CHORIZO CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool.
- Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.)
- Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan.
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NACHO CHORIZO DOGS RECIPE
From pillsbury.com
Cuisine SouthwesternCategory EntreeServings 8Total Time 35 mins
- To make Tortilla Strips: Heat oven to 375°F. Place 2 teaspoons of the oil in small dish; stir in 2 to 3 drops food color of your choice. Brush oil mixture over tortillas, working the brush until color is even. Repeat with remaining oil and additional colors. Using pizza cutter, cut tortillas into very thin strips. Bake about 8 minutes, stirring once, until crisp.
- To make Dogs: Leave oven setting at 375°F. Separate or cut each can of dough into 4 rectangles (8 rectangles total). If using crescent roll dough, press seams to seal. Place hot dog and 3 to 4 jalapeño slices at one short end of each rectangle. Roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Bake 18 to 20 minutes or until golden brown; keep warm.
- Meanwhile, in 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add cheese sauce; cook over low heat until hot. Cover; keep warm.
- To serve, top each crescent dog with about 1/4 cup of the sausage mixture, then top with colored tortilla strips.
CHORIZO-AND-KIMCHI DOGS RECIPE - CLAUDETTE ZEPEDA
From foodandwine.com
5/5 (1)Total Time 20 minsAuthor Claudette Zepeda
- Cook chorizo in a skillet over medium-high, stirring to crumble, until lightly browned, 5 to 6 minutes. Remove from skillet. Add hot dogs to skillet, and cook until seared on all sides, 6 to 7 minutes. Remove from skillet.
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