Recipe courtesy of Tregaye Fraser

Chili Dog Hand Roll

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Filling:

Bacon Sour Cream:

Heavy Cream Liquid:

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.
Amanda Freitag

Turkey Chili

32m Easy 98%
CLASS
Christy Vega

Mexican Chili

23m Easy 96%
CLASS
51m Easy 99%
CLASS
Kevin Gillespie

Chili Slaw Dogs

8m Easy 99%
CLASS
20m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now