Corn Chip Chili Hot Dog Recipes

BANDITO CHILI DOGS

Bandito Chili Dogs image

These deluxe chili dogs are a surefire hit at family functions and tailgates. Adults and children alike love the cheesy chili sauce, and the toppings are fun! -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 package (1 pound) hot dogs
2 cans (15 ounces each) chili without beans
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chiles
10 hot dog buns, split
1 medium onion, chopped
1 to 2 cups corn chips, coarsely crushed
1 cup shredded cheddar cheese

Steps:

Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chiles; pour over hot dogs. Cover and cook on low for 4-5 hours. , Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

Nutrition Facts : Calories 450 calories, Fat 23g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1442mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

HOT DOGS WITH CHARRED, CHEESY CHILI-LIME CORN TOPPING

Hot Dogs with Charred, Cheesy Chili-Lime Corn Topping image

Every summer I have an annual hot dog party, and while I love to have the usual condiments, I like to amp it up a bit with something special. This street-corn-inspired topping is the perfect way to do that. It's creamy, zesty and has a little kick.

Provided by Food Network

Categories main-dish

Time 30m

Yield 12 hot dogs

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 white onion, finely chopped
1 jalapeno, minced (seeds removed if you want it less spicy)
3 cloves garlic, minced
4 ears yellow corn, kernels removed, cobs discarded
1 teaspoon kosher salt
12 hot dogs
12 hot dog buns
1/2 cup crema or sour cream
3 limes, zested and juiced
1/4 cup cilantro leaves, torn
1/4 cup crumbled cotija
1 teaspoon chili powder

Steps:

Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and jalapeno and saute until they begin to soften, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute.
Add the corn and salt and cook until charred, about 5 minutes. Transfer the corn mixture to a bowl to cool to room temperature.
Meanwhile, heat a rimmed grill pan over medium-high heat. Working in batches, grill the hot dogs until charred on all sides, about 7 minutes. Place the hot dogs in the buns.
Add the crema, lime zest and juice, cilantro, cotija and chili powder to the corn mixture and stir to combine. Serve the corn mixture over the hot dogs. The topping can be made up to 3 days in advance.

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