Chili Cheese Dog Chimichangas Recipes

CHILI CHEESE DOG BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
• Unroll the dough and cut into four even strips.
• Cut the cheese sticks in half lengthwise.
• Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
• Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
• Place the wrapped hot dogs on top of the chili.
• Bake 15-20 minutes, until the dough is light golden.
• Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
• Brush over the wrapped hot dogs.
• Enjoy!

CHILI CHEESE DOGS

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

CHILI CHEESE DOG

Steps:

• Heat a large saucepan or Dutch oven over medium-high heat. Add the ground beef and cook for 5-8 minutes, stirring occasionally. When the beef is browned, remove it from the pan.
• Add the olive oil and diced onion. Cook, stirring occasionally, for 5 minutes or until the onion is tender.
• Next, add the garlic and tomato paste and cook for one minute.
• Add the ground beef back to the pan along with the tomato sauce, water, beans, chili powder, Worcestershire sauce, and oregano.
• Bring the mixture to a boil and then reduce it to a simmer and cook for 15 minutes, stirring occasionally.
• Remove the chili from the heat and set it aside while you prepare the hot dogs.
• Preheat your oven to 400F.
• Grill or saute the hot dogs until they are warmed through-- about 5-8 minutes over medium-high heat.
• Open the hot dog buns slightly (make sure not to rip them completely in half) and place them cut-side up on a baking sheet.
• Bake for 8 minutes, or just until they're lightly toasted on top.
• Add one hot dog to each bun and top each hot dog with 2-3 tablespoons of chili, depending on how much you like!
• Top the chili with 2-3 tablespoons of cheddar cheese and place the hot dogs in the oven for 8-10 minutes, or until the cheese is melted.
• Serve immediately. I don't recommend storing the assembled hot dogs as the chili can make the buns soggy. Store any leftover chili in an airtight container in the fridge for up to three days.

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!

DEVILISH CHILI-CHEESE DOGS

Steps:

• Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.
• Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.
• Heat broiler.
• Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

CHILI CHEESE DOG QUESADILLAS

Steps:

• Heat 1 tsp olive oil over medium heat.
• Slice hot dogs into 1/2 inch slivers. Add to skillet and brown on both sides. Remove and set aside.
• Add remaining olive oil to skillet.
• While oil is heating, assemble quesadillas: Place 1-2 tbsp chilli onto one half of each quesadilla. Top with hot dog slivers, tsp ketchup, and 1/3 cup of cheese, and fold.
• Transfer quesadillas to skillet, one at a time. Brown on both sides until cheese is melted.