Baked Chili Cheese Dogs
Baked Chili Cheese Dogs pile hot dogs, your favorite chili, and melty cheddar into one pan for an easy game-day or weeknight dinner. Set out the toppings and let everyone build their own.
Servings: 8 servings
Ingredients
- 8 hot dogs
- 8 hot dog buns
- 1 1/2 cups prepared chili
- 2 cups fresh grated cheddar cheese
- Optional toppings: mustard, relish, ketchup, chopped onion, sliced jalapenos
Instructions
- Preheat the oven to 350 degrees F. For sturdier buns, split them open, brush with butter, and toast in the oven a few minutes while it heats. Arrange the buns snugly in a baking dish and place a hot dog in each.
- Spoon chili evenly over each hot dog, keeping it on the dog rather than flooding the bun. Top generously with grated cheddar.
- Bake for 20 to 25 minutes, until the cheese is melted and the dogs are heated through. For a browned top, broil 1 to 2 minutes, watching closely.
- Top with chopped red onion and fresh minced parsley if desired, then set out toppings and serve.
Notes
- Toast the buns: A quick butter-and-toast keeps the buns from going soggy under the chili.
- Thick chili wins: A thicker chili stays on the dog. Simmer down or drain watery canned chili before topping.
- Grate your own cheese: Cheddar grated off the block melts smoother than pre-shredded.
- Crispier dogs: Grill, bake, or air fry the hot dogs for a few minutes first if you like a little crispy skin.
- Air fryer option: Build in an air-fryer-safe dish and cook at 350 degrees F for 5 to 7 minutes in batches.
- Storage: Best fresh. Store leftover dogs and chili separately up to 3 days and use fresh, toasted buns when reheating.
Nutrition
Calories: 399kcal | Carbohydrates: 36g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 953mg | Potassium: 315mg | Fiber: 3g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 4mg
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