CHEESE STUFFED HOT DOGS WITH SPICY ONIONS
Source: Rachel Ray Magazine March 2009
2 T. grill seasoning
2 deli slices sharp cheddar cheese, cut into ½-inch strips
2 T. olive oil
2 small onions, sliced ¼ inch thick
2 T. brown sugar
1 tsp finely chopped chipotle chile in adobo sauce
2 T. butter, melted (I omitted)
4 hot dog buns
Preheat broiler. Make a slit in dog, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bad; shake to coat. Place the dogs on a baking sheet and stuff each with 2 or 3 strips of cheese.
In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12-15 minutes. Add the brown sugar, chipotle, adobo sauce and ½ tsp salt and cook, stirring, until the sugar dissolves, about 2 minutes.
Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3-5 minutes. Assemble the dogs and top with caramelized onions.