Swashbuckler's Chili Cheese Dog Chimichangas

For the Swashbuckler's Chili Cheese Dog Chimichangas

Fry in small batches to maintain oil temperature and ensure a crisp, golden exterior.

Ingredients

• 3 cups Vegetable Oil
• 1 15-oz can Chili No Beans
• 7 large Burrito-Sized Flour Tortillas
• 8 whole Hot Dogs
• 8 tbsp Chopped White Onion
• 2 cups Shredded Cheddar Cheese
• ½ cup Guacamole
• ¼ cup Drained Nacho Jalapeño Slices
• ½ cup Chopped Tomato

Instructions

1. In a large saucepan, heat Vegetable Oil to 375°F over medium-high heat.
2. Spoon 2 tablespoons Chili No Beans down the center of one Burrito-Sized Flour Tortilla.
3. Place one Hot Dog on top of the chili, then sprinkle with 1 tablespoon Chopped White Onion and 1/4 cup Shredded Cheddar Cheese.
4. Fold the bottom and top of the tortilla over the filling, then fold in the sides to enclose, securing with wooden picks if needed. Repeat with remaining tortillas, chili, hot dogs, onions, and cheese.
5. Working in batches, place chimichangas seam-side-down in the hot oil.
6. Fry for 3 to 5 minutes, turning once, until golden brown and crisp.
7. Remove with a slotted spoon and drain on a paper towel-lined tray.
8. Repeat with remaining chimichangas.
9. Serve chimichangas hot with Guacamole, Drained Nacho Jalapeño Slices, and Chopped Tomato on the side as desired.

Prep: 15 min • Cook: 30 min • Wait: No time