Bacon Wrapped Chili Cheese Dogs Food

BACON WRAPPED CHILI DOGS

Steps:

• Preheat grill to medium heat, once it hits medium heat then reduce to low. I like cooking these slower over lower heat to ensure less flare ups from the bacon.
• Wrap your hot dogs in bacon. Stick a toothpick through the bacon and hot dog when you first start wrapping to secure it in place, then wrap so you cover all the hot dog with bacon. It took me two strips of bacon per hot dog. I use big beef hot dogs. As you start the second strip use another toothpick to secure it in place, then one at the end where you stop. Each hot dog will have 3 to 5 toothpicks in it to ensure the bacon stays on while it cooks.
• Place the hot dogs on the grill and cook over low heat until the bacon cooks to your preference. Lower heat means less flare ups, it may take longer to cook but there's less chance of burning them so it's a good way to go. I cooked mine for about 8 minutes, yours will vary from about 5 to 10 minutes, depending on your heat level, and how well done you like your bacon.
• While the hot dogs are cooking heat up your chili. Set aside till needed.
• Once the bacon wrapped hot dogs are cooked you can remove them from the grill. Then carefully remove all the toothpicks.
• Place your bacon wrapped hot dogs on buns, layer lots of chili over top, then top with onions and cheese.
• Serve with a big old bacon loving smile!

BACON WRAPPED CHILI CHEESE DOG SANDWICH

Steps:

• Add the ground beef to a medium high pan and cook the beef until it has all browned and there are no leftover pink pieces.
• Add the onions and cook for about 3-4 minutes. Add the peppers and the garlic and continue to cook for an additional 3-4 minutes or until the vegetables have softened.
• Add the tomato paste and stir until all the tomato paste has incorporated with the beef mixture.
• Add the tomato puree and stir. Fill half the can up with water and add to the mixture. Bring to a simmer. Once simmering, add the cumin, cayenne pepper and garlic powder and simmer for about 10 minutes on low heat.
• Wrap the strips around the hot dog. Use the toothpicks to secure the bacon. Pan fry for about 8 minutes on medium high heat. Make sure to rotate the hot dog every 2 minutes to cook evenly. Set the hot dogs aside.
• Add a slice of cheese to a piece of thick cut bread. Add a bit of chili onto the top of the cheese slice.
• Cut the hot dogs in half and then again length wise. Add the hot dogs flat side down on top of the chili base. Place the cheese sticks in between the hot dogs.
• Add another cheese slice to the other slice of bread and close the sandwich.
• Fry the sandwich on a medium pan for about 4 minutes each side. After flipping the sandwich on both sides, add a bit of water to the pan. Cover it and cook until the bread is crispy and the cheese is fully melted

CHIPOTLE CHILI CHEESE DOGS

Steps:

• Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.
• Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.
• Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

KILLER BACON-CHEESE DOGS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
• Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
• Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog buns.
• To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

CHILI CHEESE DOG BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish.
• Unroll the dough and cut into four even strips.
• Cut the cheese sticks in half lengthwise.
• Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog.
• Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese.
• Place the wrapped hot dogs on top of the chili.
• Bake 15-20 minutes, until the dough is light golden.
• Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley.
• Brush over the wrapped hot dogs.
• Enjoy!

PINK'S BACON-CHILI-CHEESE DOG

Steps:

• Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.

CHEESY BACON ULTIMATE DOGS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Smear 1/4 teaspoon mustard inside each butterflied hot dog. Put 2 Cheddar cheese matchsticks inside each hot dog.
• Secure one end of a bacon strip to one end a hot dog using a toothpick. Wrap the bacon strip tightly around the entire hot dog, securing the far end with another toothpick; repeat for remaining hot dogs.
• Cook on preheated grill until hot dogs are heated and bacon is cooked through, 4 to 5 minutes per side.
• Place each cooked hot dog onto a bun and top with 2 pickle slices.

BACON WRAPPED DOGS

Steps:

• Make slit in hotdogs from end to end but do not cut all the way through.
• Fill slit with cheese.
• Wrap in bacon and secure with toothpicks.
• Grill over medium high heat until bacon is done.
• Remove toothpicks :).
• Place hotgog in bun with a slice of pickle and top with mustard.