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Sombrero Corn Dog Bites

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Sombrero Corn Dog Bites
  • Prep 15 min
  • Total 30 min
  • Servings 36
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Serve these cute little corn dogs as a spicy side with tacos or enchiladas.
Updated Jan 23, 2015

Ingredients

  • 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 3 eggs
  • 1/2 teaspoon chipotle chile pepper powder
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained, patted dry
  • 1 package (7 oz) cooked chorizo sausage links
  • 4 oz chipotle or habañero Cheddar cheese, shredded (1 cup)

Steps

  • 1
    Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
  • 2
    In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
  • 3
    Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
  • 4
    Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for cooked chorizo near the shelf-stable pepperoni at the grocery store.

Nutrition

80 Calories, 5g Total Fat, 3g Protein, 4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Total Fat
5g
0%
Saturated Fat
2 1/2g
0%
Sodium
150mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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