Tex-Mex-Style Cheesedog

Ingredients

• Corn roll or taco shell
• CheeseDog
• Handful of lettuce (iceberg or romaine), in strips
• Sliced pickled jalapeño
• 2 tbsp Mexican crème fraîche*
• Handful of nacho chips, crumbled

For a wrap:

• Chili sin carne

For the Mexican crème fraîche:

• 200 g Crème fraiche
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tbsp paprika powder
• 2 tbsp dried parsley
• 2 tbsp lemon juice
• Salt and pepper

Preparation method

Corn roll/taco shell:

1. Cut the corn roll partway through lengthwise, or take the taco shell.
2. Prepare the CheeseDog in one of these ways:
   Deep-frying: 4 to 5 minutes at 180˚ C
   Grilling: about 8 minutes on the griddle or contact grill over medium heat, turning frequently.
3. While preparing the CheeseDog, fill the bun or taco shell with a layer of lettuce.
4. Drain the CheeseDog and place it on top of the lettuce.
5. Top the CheeseDog with a few jalapeño peppers.
6. Add 2 tablespoons of Mexican crème fraîche.
7. Finally, sprinkle with the nacho crumble.

Mini wrap:

1. Heat the mini wrap briefly in a frying pan or the oven.
2. Prepare the CheeseDog in one of these ways:
   Deep-frying: 4 to 5 minutes at 180˚ C
   Grilling: about 8 minutes on the griddle or contact grill over medium heat, turning frequently.
3. Spoon some of the chili sin carne onto the wrap and top with a few slices of pickled jalapeño peppers.
4. Cut the CheeseDog in half lengthwise and place both halves on the wrap.
5. Add 2 tablespoons of Mexican crème fraîche.
6. Finally, sprinkle with the nacho crumble.
7. Roll up the wrap and serve immediately.

*Preparation Mexican crème fraîche

Mix the crème fraîche with onion powder, garlic powder, paprika, dried parsley, and lemon juice, and season with salt and ground black pepper.