Chili Cheese Dog Bites Recipes

CHILI CHEESE DOG BITES

Steps:

• Preheat the oven to 375 degrees F.
• Place the pieces of hot dog buns, open face up into the cups of 2 12-cup muffin pans. Distribute half the cheese evenly into the opening of all of the hot dog buns. Place a piece of hot dog on top of the cheese in each bun, then spoon chili over the top of each hot dog.
• Bake in the preheated oven for 15 minutes. Remove the pans from the oven and sprinkle the remaining cheese over each dog. Bake for 1 more minute, or until the cheese on the top is melted.
• Serve the chili dog bites on a serving platter and top with diced red onion.

CHILI DOG BITES

Steps:

• Preheat Oven to 375 F.Unroll crescent roll dough and cut each triangle in half into smaller triangles.Grease a muffin pan and line each tin muffin cup with a crescent triangle.Place a hot dog slice in each muffin cup on top of crescent dough.Cook at 375 F for approximately 10-12 minutes or until golden brown.Remove from oven and top with chili, cheddar cheese, bacon crumbles, and a small dollop of sour cream.

CHILI CHEESE DOG BITES

Steps:

• Lay the crescent roll flat and pinch the seams, use a pizza cutter and cut the sheet into 12 pieces.
• Spray a muffin tin with the non stick spray. Put each crescent roll piece in the muffin tin. Press down slightly and pinch the edges together to form a cup (picture example in post above).
• Cut each hot dog into four pieces. Put each hot dog piece in the crescent roll cups. Spoon the chili into each cup and top with the shredded cheese.
• Bake in a 375 degree oven for 14 to 16 minutes.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

CHILI CHEESE DOG BOATS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
• Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don't collapse under the weight of the fillings.
• Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
• Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
• Enjoy!

SLOW-COOKER MEXICAN CHILI CHEESE DOGS

Steps:

• In 3- to 4-quart slow cooker, place cheese, taco sauce, chili and hot dogs; stir to coat well.
• Cover; cook on Low heat setting 5 to 6 hours, stirring once halfway through cooking. Before serving, sprinkle with cilantro. Serve hot dogs with tortilla chips, if desired.