Corn Dog Nachos

• unsalted butter↗2 tablespoons
• flour↗2 tablespoons
• milk↗2 cups
• shredded Mexican blend cheese1 lb

  divided

• chili powder↗2 teaspoons
• granulated garlic1⁄2 teaspoon
• corn, dogs (frozen, miniature)↗32 ounces
• olive oil↗2 tablespoons
• Italian sausage↗1 lb

  removed from the casing

• pico de gallo1 cup
• jalapeno↗1

  sliced into thin rounds

• sour cream↗1 cup
• cilantro leaf↗1⁄2 cup
• kosher salt↗
• ground black pepper↗

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F. In a medium saucepan, melt butter over medium heat. Stir in the flour until completely combined, then slowly whisk in the milk until smooth. Bring to a simmer and cook until starting to thicken, about 3-4 minutes. Slowly whisk in 8 ounces of shredded cheese until completely melted. Season with chili powder, granulated garlic, salt and pepper. Keep warm over low heat.

2. 2

   Spread the mini corn dogs in an even layer on a baking sheet and bake for 15-18 minutes, flipping once.

3. 3

   In a large skillet, heat olive oil over medium heat. Brown sausage, breaking into pieces, until golden and cooked through, about 5-8 minutes. Remove corn dogs from the oven and top with 4 ounces shredded cheese, then spoon over cooked sausage. Top with another 4 ounces of cheese and return to the oven to bake until cheeses are melted, about 10 minutes.

4. 4

   Remove from oven and top with pico de gallo, jalapeno slices, sour cream and cilantro leaves.