Weekly Recipe: Cheese Stuffed Hot Dogs with Spicy Onions

Nothing like coming back to the weekly recipe roundup with something like a hot dog.  Not too glamorous but oh so tasty!  Not every meal can be perfectly healthy, right?  Wes and Colin love hot dogs.  Period.  Wes loves Chicago-style and chili dogs but declared these as his new all-time favorite.  That's quite a statement from such a hot dog lover.  By the way, it's impossible for me to not hear Harry Caray say "hawt dawg" when I write the words.  Nonetheless, this is a super yummy, not very healthy recipe that I think you should try.  Even if you want to skip the dog, the onions would be great on hamburgers or any sandwich. 

CHEESE STUFFED HOT DOGS WITH SPICY ONIONS

Source:  Rachel Ray Magazine March 2009

 

4 franks

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

Salt

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.