1/2 liters American cheese, for nachos, for the yellow cheese sauce
3 güero chiles, chopped, for the yellow cheese sauce
6 slices deli ham, chopped, for the yellow cheese sauce
button mushrooms, for the yellow cheese sauce
2 cans sour cream, for the corn cream
1 can ear corn, for the corn cream
Preparation
15 mins
10 mins
Low
Prepare the sausages by wrapping them with a slice of bacon.
In a skillet over medium heat (without oil), prepare the turkey chorizo.
In the same skillet, cook the sausages until the bacon is browned.
In the same skillet, add the onion sliced into strips and cook until caramelized.
Place the hot dog buns in a steamer or double boiler to warm them, being careful not to soak the bread.
For the guacamole: mash the avocado until broken down and smooth, then add the lemon juice and mix well.
For the cheese sauce: Mix all the ingredients and heat in a double boiler for better flavor.
For the corn cream: drain the water from the can of corn and mix it with the cream.
Prepare each hot dog to taste. Spread a little mayonnaise and mustard on the bun, add the sausage, and let everyone add the ingredients you prepared to their liking.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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