Mini Corn Dog Nachos Hearthstone Lounge

To replace the Dapper Day trip we missed for my birthday, my husband and I organized a virtual Disney trip. I made food and he hooked up our VR goggles plus a box fan for some pretty immersive rides on Big Thunder Mountain! One food stop I was really looking forward to was small plates at Hearthstone Lounge at Grand California Hotel and Spa. They serve fabulous artisan pizzas, wings, and mini corn dog nachos.



Recreating mini corn dog nachos at home with delicious and easy. I used pre-made mini corn dogs but made by own spicy queso and pico de gallo. A quick hack for spicy queso is using pepper jack cheese or mixing a can of green chilies into your queso. One ingredient from the real deal nachos missing from my bowl was espellette peppers. They are a native of France with a mild heat profile. When things calm down I'm going to order some espellette pepper powder from Amazon and make some infused queso for round 2. Check this easy and fun recipe below for a new way to dress your mini corn dogs.


Mini Corn Dog Nachos


Queso

  • 2 tbs butter
  • 1/8 cup flour
  • 1.5-2 cups milk
  • 2 cups cheese (sharp cheddar, pepper jack)

Pice de Gallo

  • 3 medium roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno, diced
  • 2 tbs cilantro
  • 1 tbs lime juice
  • salt to taste

Toppings

  • shredded cheese
  • sour cream
  • avocado
  • olives
  • pickled jalapeno

Instructions


  1. Bake or air fry mini corn dogs according to package instructions.
  2. Mix diced tomato, onion, jalapeno, cilantro, lime juice and salt and set aside.
  3. Melt butter over medium heat in small sauce pan. Add flour and whisk continuously until golden. Slowly stream in milk and simmer over medium heat stirring continuously until it coats the back of the spoon. Remove from heat and whisk in cheese.
  4. Layer mini corn dogs in a bowl and top with queso and pico de gallo; top with optional sour cream, olives, pickled jalapenos, shredded cheese, and avocado. Enjoy!

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