Mini Corndogs with Green Chile Queso

Ingredients

This better-for-you version of the classic appetizer is made in the air fryer with True Story grass-fed mini hot dogs. Try it for game day or any day you want to feel like a kid again.

Mini Corndogs

• 1 ½ cups yellow cornmeal
• 1 cup + ¼ cup flour, divided
• ¼ cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 ½ cups whole milk
• 1 egg
• True Story Foods Organic Grass-Fed Uncured Mini Hot Dogs or Little Goodies
• Avocado oil cooking spray

Queso

• 1 12oz can evaporated milk
• 1 tbsp cornstarch
• ½ tsp onion powder
• ½ tsp garlic powder
• Pinch of salt (start small – you can always add more)
• 4 oz sharp cheddar cheese, freshly grated
• 4 oz pepperjack cheese, freshly grated
• 1 4oz can fire roasted green chiles
• Pickled jalapenos, for topping
• Chili flakes, for topping
• Sliced scallions, for topping

Directions

1. Soak your skewers in water for at least 20 mins. Preheat the airfryer to 375 degrees.
2. Prep the corndog batter: In a medium bowl, whisk together the cornmeal, 1 cup flour, sugar, baking powder, and salt. Add the milk and egg and mix until combined. If the batter feels too thick, add additional water one tablespoon at a time. Transfer batter to a tall cup.
3. Add remaining ¼ cup of flour to a plate. Roll each Organic Mini Hot Dog in the flour to evenly coat, brushing off the excess. Insert a skewer into each mini hot dog.
4. Coat the airfryer with avocado oil cooking spray. Dip each hot dog into the batter, gently spin to remove excess, then transfer to the airfryer basket. Cook at 375 degrees for 8-10 minutes, adding an additional coating of cooking spray to the corndogs at the halfway point.
5. Make the queso: In a saucepan over medium low heat, whisk together the evaporated milk, cornstarch, onion powder, garlic powder, and salt, stirring frequently. When it reaches a light simmer, add the shredded cheeses, then the green chiles. Transfer to the serving dish and garnish with the toppings.