Chili Dog Hand Roll

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Filling:

4 links ground chorizo sausage

1 tablespoon oil

4 beef hot dogs, cut into 1/2-inch slices

4 pork hot dogs, cut into 1/2-inch slices

1 onion, chopped

2 cloves fresh garlic, minced

1/2 cup tomato sauce

2 tablespoons ground cumin

2 tablespoons garlic powder

Salt

3 cups cooked rice

2 cups chicken stock

One 15.5-ounce can black beans, rinsed and drained

One 15.5-ounce can kidney beans, rinsed and drained

1 cup shredded Monterey Jack cheese

4 large (burrito-size) flour tortillas, grilled

Bacon Sour Cream:

4 dollops sour cream

Crumbled bacon, for topping

4 pinches minced fresh cilantro

Heavy Cream Liquid:

1/2 cup milk

6 eggs, beaten

1 cup sugar

1 tablespoon vanilla extract

2 cooked lobster tails, removed from their shells and chopped

Microgreens, for serving

Directions

  1. 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.
  2. 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.
  3. For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
  4. 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.
  5. 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.
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