Chili Cheese Dog Boats

 

Once the buns were done she would keep them warm in a low oven while she cooked the weiners.  She used a sharp knife and split the weiners almost all the way through, lengthwise, opening the up like a book. 

These would then be placed into the hot grill and toasted until they were golden brown on both sides, ready to pop into those toasted buns. My but they were some good, served hot with chopped raw onion, ketchup, mustard and relish.  

We never had anything else with them. Just the hotdogs.  We never minded at all. She would wrap each one in a sheet of folded paper towel to help keep them intact while we were eating them. I can tell you, nothing on earth tasted better than those paper towel wrapped hot dogs!

 

 

 

 

 

If you are a fan of hotdogs, you might also enjoy these tasty dishes which use them!

ROASTED VEGGIE HOT DOG HASH – This is a delicious sheet pan supper for two.  It is also very easy on the pocket book.  With the cost of food these days, every little helps!  I like to serve this tasty combination of roasted potatoes, veggies and hotdogs with some baked beans to round things out!

POTATO STUFFED FRANKFURTERS - Here is a wonderful way of preparing hotdogs with grown up flavors that I think are quite, quite delicious. I usually buy the large dinner-sized sized frankfurters for this one. I split them down the middle and then cover them with a moist bread and potato stuffing. I then bake them until the stuffing is golden brown and slightly crisped on the outside, and the franks are slightly caramelized on their edges. Very tasty!

Yield: 4

Author: Marie Rayner

Print

With ImageWithout Image

Chili Cheese Dog Boats

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Fun and filled with flavor! Crispy edged hot dog buns, filled with melted cheese and topped with plenty of chili with a hot dog nestled inside. Kids will love these, teens and toddlers! Men too!

Ingredients

• 4 hotdog buns
• 1 TBS butter, melted (15g)
• 1 clove garlic, peeled and minced
• 1/2 TBS dried parsley (plus more to garnish)
• 4 slices cheddar cheese
• 8 ounces (215g) chili with or without beans
• 4 all beef hotdogs (frankfurters)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Spray a shallow casserole dish(7 by 11 inches) with some nonstick spray.
2. Keep your hotdog buns joined together. Using a sharp knife and keeping a nice border around the edge, cut a rectangle into each bun. Punch the rectangle down into the bun to compress. You should have a nice boat shape left.
3. Melt the butter and mix together with the garlic and parsley. Brush the inside of each bread boat with this mixture. Toast in the preheated oven for 5 minutes.
4. Place a slice of cheese into each bun. Top each with a portion of the chili. Cut some diagonal slashes into the hot dogs and place one into each bun on top of the chili. Spoon the remainder of the chili over top of the hotdogs, dividing it equally amongst the buns.
5. Bake in the preheated oven for 20 to 25 minutes, until the cheese has melted and started to brown and the chili is bubbling.
6. Garnish with parsley. Cut in between the connected buns to serve. Serve hot.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/