Cheese Sauce For Chili Dogs Recipes

CHILI CHEESE DOGS

Steps:

• Preheat oven to 350 degrees. In a 9x13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
• Evenly top with the chili or homemade chili and shredded cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

RACH'S CHILI-CHEESE DOGS HAVE ALL THE FIXIN'S

Steps:

• Heat a pot over medium-high heat, add oil, finely crumble and brown meat
• Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes
• Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes
• Simmer dogs in 1-inch water at low rolling boil to heat through
• Heat a griddle or large skillet over medium to medium-high heat
• Butter and grill rolls and remove from pan
• Split the dogs lengthwise to butterfly open and crisp skins and the split sides
• Serve dogs in rolls with cheese, top with chili, onions, relish/pickles and mustard

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.

VEGAN CHILI CHEESE DOGS

Steps:

• For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
• Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
• For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred.
• Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using.

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 CONEY DOGS

Steps:

• Cook Hot Dogs. You could grill them, you could pan fry them , you could even boil them if you wanted.
• Heat chili sauce.You could heat it on the side burner of your grill if you have one, you could heat it on the stove, you could even heat it in the microwave if you wanted.
• Place 1 Hot Dog on 1 hot dog bun.
• Spoon warmed chili sauce onto hot dog.
• Sprinkle with onions.
• Tops with cheese sauce.