Loaded Gameday Chili Dogs and Creamy Queso

Cooking Today


1 package of all beef, bun-length hot dogs

2 cups leftover brown sugar chili or canned chili

Good bakery buns, split, buttered, and toasted

-for the creamy queso-

1lb mexican velveeta

4oz cream cheese

½ cup half and half or whole milk for a thinner queso

Juice of one can of Rotel tomatoes

2-3 tsp juice of jarred jalapenos

½ tsp garlic powder

½ tsp cumin

½ tsp chili powder

In the bottom of a large skillet, boil hot dogs in shallow water until they plump up and get tender. Remove the hot dogs to a tray, carefully pour out the hot water, put the pan back on the stove and swirl with a little oil. Over medium heat, saute the hot dogs until the skins are lightly browned and crisped. Serve immediately on toasted buns with chili, creamy queso, chopped red onion, sour cream, and cilantro.

For the queso, combine all ingredients in a pan over low heat, stirring until melted. Taste and season to taste, adding more milk or liquid to get desired consistency.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories

get the app

News App

Weather App