Bacon Wrapped Chili Cheese Dogs Recipes

BACON WRAPPED CHILI DOGS

Steps:

• Preheat grill to medium heat, once it hits medium heat then reduce to low. I like cooking these slower over lower heat to ensure less flare ups from the bacon.
• Wrap your hot dogs in bacon. Stick a toothpick through the bacon and hot dog when you first start wrapping to secure it in place, then wrap so you cover all the hot dog with bacon. It took me two strips of bacon per hot dog. I use big beef hot dogs. As you start the second strip use another toothpick to secure it in place, then one at the end where you stop. Each hot dog will have 3 to 5 toothpicks in it to ensure the bacon stays on while it cooks.
• Place the hot dogs on the grill and cook over low heat until the bacon cooks to your preference. Lower heat means less flare ups, it may take longer to cook but there's less chance of burning them so it's a good way to go. I cooked mine for about 8 minutes, yours will vary from about 5 to 10 minutes, depending on your heat level, and how well done you like your bacon.
• While the hot dogs are cooking heat up your chili. Set aside till needed.
• Once the bacon wrapped hot dogs are cooked you can remove them from the grill. Then carefully remove all the toothpicks.
• Place your bacon wrapped hot dogs on buns, layer lots of chili over top, then top with onions and cheese.
• Serve with a big old bacon loving smile!

BACON WRAPPED CHILI CHEESE DOG SANDWICH

Steps:

• Add the ground beef to a medium high pan and cook the beef until it has all browned and there are no leftover pink pieces.
• Add the onions and cook for about 3-4 minutes. Add the peppers and the garlic and continue to cook for an additional 3-4 minutes or until the vegetables have softened.
• Add the tomato paste and stir until all the tomato paste has incorporated with the beef mixture.
• Add the tomato puree and stir. Fill half the can up with water and add to the mixture. Bring to a simmer. Once simmering, add the cumin, cayenne pepper and garlic powder and simmer for about 10 minutes on low heat.
• Wrap the strips around the hot dog. Use the toothpicks to secure the bacon. Pan fry for about 8 minutes on medium high heat. Make sure to rotate the hot dog every 2 minutes to cook evenly. Set the hot dogs aside.
• Add a slice of cheese to a piece of thick cut bread. Add a bit of chili onto the top of the cheese slice.
• Cut the hot dogs in half and then again length wise. Add the hot dogs flat side down on top of the chili base. Place the cheese sticks in between the hot dogs.
• Add another cheese slice to the other slice of bread and close the sandwich.
• Fry the sandwich on a medium pan for about 4 minutes each side. After flipping the sandwich on both sides, add a bit of water to the pan. Cover it and cook until the bread is crispy and the cheese is fully melted

PINK'S BACON-CHILI-CHEESE DOG

Steps:

• Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.

BACON WRAPPED CHILI DOGS

Steps:

• Grab the hot dogs and wrap a piece of bacon around the hot dog and then cook on a stove top or grill. If the bacon is not staying on you can attach with a toothpick
• Then in a skillet brown the ground beef. Add onions half way through. Add minced garlic when meat is almost done. Then add remaining ingredients and stir well to combine.
• Simmer over low heat for 15 minutes.
• Then serve over the hot dogs!

CHIPOTLE CHILI CHEESE DOGS

Steps:

• Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
• Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
• Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

BACON WRAPPED CHEDDAR DOGS

Steps:

• Wrap wieners tightly with bacon and place in the freezer for at least 20 minutes to help the bacon adhere to the wieners better.
• Heat a non-stick stove top grill or outdoor grill, oiling lightly, and cook wieners until the bacon is slightly crispy.
• Open buns (butter the insides if desired) and toast lightly over the grill or in a broiler.
• Insert wieners into buns and top with cheese. Wrap with foil and return to grill for a few minutes to allow cheese to melt.
• Serve with desired condiments along with potato salad or potato chips and baked beans.

CHILI DOG WRAPS

Steps:

• Heat oven to 350 degrees F.
• Grease rectangular baking dish, 13x9x2 inches.
• Soften tortillas as directed on package.
• Place 1 hot dog and 3 T chili on each tortilla.
• Roll up tortillas; place seam side down in baking dish.
• Spoon salsa over tortillas.
• Cover and bake 20 minutes.
• Sprinkle with cheese.
• Bake uncovered about 5 minutes longer until cheese is melted.

CHEESY CHILI DOG WRAPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Soften tortillas as directed on package.
• Place 1 hot dog and 2 tablespoons chili on each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon salsa over tortillas.
• Spray large sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Bake 25 minutes. Remove foil; sprinkle cheese over wraps. Bake about 5 minutes longer or until cheese is melted.