CHILI CHEESE DOGS
Steps:
- To make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
- For the hot dogs: While the chili is cooking: place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking. Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes. Remove from the water and grill the hot dogs just long enough to give them grill marks. Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.
CHILI CHEESE DOG CASSEROLE
Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.
CHILI CHEESE DOG BOATS RECIPE BY TASTY
Here's what you need: hot dog buns, butter, garlic, fresh parsley, cheddar cheese, chili, hot dogs
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 7
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!
Nutrition Facts : Calories 459 calories, Carbohydrate 27 grams, Fat 31 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
CHILI CHEESE CORN DOGS
Chili Cheese Corn Dogs are a quick and easy meal to feed a family. Frozen corn dogs, canned chili, and shredded cheese make delicious chili corn dogs.
Provided by Jamie
Categories Dinner
Time 20m
Number Of Ingredients 3
Steps:
- Bake your corn dogs per the package directions.
- Heat up your chili.
- Once corn dogs are cooked, remove the sticks and slice them open down the middle.
- Pour chili over the corn dogs.
- Top with shredded cheese.
- Bake for an additional 5-10 minutes or until cheese is fully melted.
CHILI CHEESE MEATBALL CORNDOG
What's better than a meatball on spaghetti? Meatballs on a stick, dipped in corn batter and fried in oil.
Provided by Food.com
Categories Meatballs
Time 55m
Yield 8 sticks
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees. Heat canola oil in a large heavy pot to 350 degrees F. Line a baking sheet with parchment paper. Line a large plate with paper towels; set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onions and garlic until soft and translucent, about 5 minutes. Stir in chili powder, tomato paste, worcestershire sauce, ketchup and hot sauce. Remove from heat and let cool to room temperature.
- In a large bowl, mix to combine ground beef, cheddar cheese, egg, breadcrumbs, cooled onion mixture, 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Form into 2-inch meatballs. Arrange meatballs on parchment-lined baking sheet and bake until cooked through, about 20 minutes. Let cool slightly.
- Thread 3 meatballs on to the end of 8-10 skewers, stacking them directly next to each other so that they touch.
- In a medium bowl, whisk to combine cornmeal, flour, baking powder, sugar and 1/2 teaspoon salt. In a separate small bowl, whisk to combine buttermilk and 2 eggs. Pour buttermilk into dry mixture and stir until just combined.
- Working in batches, dip the meatball skewers into the batter, coating completely, then fry until golden and cooked through, about 2-3 minutes per side. Drain on a towel lined plate.
- Serve meatball corndogs with a side of sour cream and sprinkle over 1/2 cup shredded cheddar cheese and sliced scallions.
Nutrition Facts : Calories 2300.9, Fat 237.6, SaturatedFat 23.8, Cholesterol 124.4, Sodium 627.2, Carbohydrate 28.8, Fiber 2.2, Sugar 6, Protein 20.7
CHILI CHEESE CROISSANT CORNDOGS
A savory fusion of French and American. Corndogs take on a new meaning when it meets the croissant.
Provided by Food.com
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For the dough:.
- Combine the yeast and water in the bowl of a stand mixer. Set aside for 5 minutes so it can become slightly frothy. Mix in the eggs, milk and sugar until smooth.
- In a separate large bowl, combine the corn muffin mix, flour, cornmeal and salt. Cube the cold butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it becomes the texture of coarse sand.
- Add the contents of the large bowl to the bowl of the stand mixer. Fit the stand mixer with the dough hook and knead for 6 minutes on medium until smooth, elastic and soft. It will be slightly sticky.
- Pour a little vegetable oil into a large bowl, add the ball of dough and turn to coat. Cover with a clean kitchen towel and leave somewhere warm for 1-2 hours, until doubled in volume.
- Shape the corndogs:.
- Tip the risen dough out onto a clean work surface, dusted with a bit of flour. Roll the dough out into a 20 x 10 inch rectangle, dusting as needed with flour to prevent it sticking to the rolling pin and surface.
- Cut the rectangle into 6 even, tall triangles along the length of the strip (these should each be roughly 7 inches wide at the base and 10 inches tall).
- Place one hotdog at the base of each triangle. Cover with about 2 tablespoons of the chilli and then 2 tablespoons of grated cheddar. Roll up, starting at the base, so the tip of the triangle is curled around the hotdog. Place on a lined baking sheet.
- Preheat the oven to 350 degrees F and let the hotdogs rest for 15 minutes.
- Sprinkle with the remaining cheese and bake for 20-25 minutes until the dough is starting to brown at the edges.
- Remove from the oven, garnish with the chopped chives, and serve warm.
- TIPS:.
- If you don't have corn muffin mix stir together: 2/3 cup all-purpose flour + 1/2 cup yellow cornmeal + 1/4 cup granulated sugar + 1 tablespoon baking powder + 1/2 teaspoon salt + 2 tablespoons vegetable oil. Use this in place of the corn muffin mix.
CHILI DOG CASSEROLE II
This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!
Provided by Maxine Miller
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
- Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.
Nutrition Facts : Calories 491.4 calories, Carbohydrate 39.4 g, Cholesterol 61.5 mg, Fat 28.8 g, Fiber 5.3 g, Protein 19.7 g, SaturatedFat 12.8 g, Sodium 1322.5 mg, Sugar 2.6 g
CORN DOG CASSEROLE
This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.
Provided by Kathe
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
- Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
- Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g
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