Taking inspiration from a Texas staple, the corn chip pie, this donut recipe comes with all the fixings.
It starts with an easily made donut made from canned biscuits. A savory combination of HORMEL® Chili frosting and queso icing lie on top of the plush dough, which is then topped with salty corn chips. The result is undeniably as good as it sounds.
|1||(16.3-ounce) package refrigerated buttermilk biscuits|
|1||(8-ounce) package pasteurized prepared cheese product, cubed|
|¼||cup whole milk|
|1||(15-ounce) can HORMEL® Chili No Beans|
|1||Oil for frying|
|1||cup crushed corn chips|
Separate dough into 8 biscuits. With 1-inch round cutter, cut hole in center of each biscuit. Save those donut holes for later if you want a little snack on the side.
In small saucepan over low heat, combine cheese and milk. Cook 6 to 8 minutes stirring occasionally until melted. Remove from heat.
In blender cup, place chili. Blend until smooth. Transfer to small saucepan. Warm over medium-low heat until heated through.
In 2-quart saucepan heat oil to 350° F. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried.) Fry one side until golden brown. Turn over to brown other side. Remove to a cooling rack.
Dip doughnuts in chili. Return to cooling rack. Drizzle with cheese mixture. Sprinkle with crushed corn chips.