CRISP CHEESE AND CHILI DOG


Ingredients:

1 (160 g) pack MAGNOLIA CHEEZEE, cut into 12 slices
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1 cup Japanese breadcrumbs
2 cups cooking oil
6 pc PUREFOODS PREMIUM BEEF FRANKS, cooked
6 pc hotdog buns
1 (198 g) can button mushrooms pieces and stems, drained
1 cup store bought ready-to-eat chili con carne

Procedure:

  1. Dredge cheese slices in flour, then dip in eggs and coat with breadcrumbs. Deep-fry in hot oil until golden brown. Set aside.
  2. Place franks into buns then top equally with sautéed mushrooms and chili con carne. Top sandwiches with 2 slices of the crisp cheese. Serve while hot.

Makes 6 servings

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