Nacho Hot Dogs

This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. And of course, some nice cool sour cream. These nacho hot dogs are the stuff dreams are made of!
Nacho Hot Dogs Version 2.0With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your Nacho hot dogs up even more by using a really spicy chili. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Nacho Hot Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Bean chili, warmed
  • Nacho cheese sauce, warmed
  • Nacho tortilla chips, lightly crushed
  • Diced pickled jalapenos (I prefer fire-roasted jalapenos)
  • Sour cream
Instructions
  1. Cook dogs and toast buns as desired.
  2. Place dogs on buns.
  3. Top with chili and cheese sauce.
  4. Sprinkle with crushed chips and jalapenos.
  5. Add sour cream, a bit more of the crumbled chips, and serve.

Copycat Quarter Pounders with Cheese

After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess!
copycat-quarter-pounders-with-cheeseIt wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.

Copycat Quarter Pounders with Cheese
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Serves: 2 servings
 
Ingredients
For the burgers
  • 2 1/4 pound burger patties (to keep it authentic use pre-made patties from your grocery store)
  • 2 sesame seed burger patties
  • 4 slices American cheese (get the deli style, it's a bit thicker and tastier)
  • Prepared yellow mustard
  • Ketchup
  • 2 tablespoons white onion, finely chopped
  • 4 dill pickle slices
For the burger seasoning (makes enough for several burgers)
  • 4 tablespoons Kosher salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
Instructions
  1. Combine the seasoning ingredients.
  2. Season both sides of the patties.
  3. Cook your patties in a hot skillet or on a griddle.
  4. Top each patty with a slice of cheese.
  5. Toast the buns.
  6. Add the patties to the bun bottoms.
  7. Squirt 5 little dots of mustard around the patties.
  8. Do the same with the ketchup.
  9. Add 1 tablespoon of onion and 2 pickle slices to each patty.
  10. Top each patty with another slice of cheese.
  11. Add bun top and serve.

Southwestern Macaroni-and-Cheese

Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. I am sure that this Southwestern macaroni-and-cheese was fantastic. You take your pretty favorite standard recipe and add a few things. That’s it. Something totally different than the usual. Still creamy. Still cheesy.
Southwestern Macaroni-and-CheeseI use Cholula hot sauce in recipes like this because I find it to be a great, fairly mellow, hot sauce. It’s not in-your-face hot and it has a great peppery flavor. It’s perfect on just about anything.

Southwestern Macaroni-and-Cheese
Author: 
Recipe type: Side
Cuisine: American
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Serves: 6-8 servings
 
Ingredients
  • 6-8 servings macaroni-and-cheese (I doubled our great 20-minute mac-and-cheese recipe), prepared
  • 1 (15 ounce) can black beans, rinsed, drained
  • 1 large tomato, seeded, chopped
  • Cajun seasoning or hot sauce, to taste (optional)
  • Fresh parsley or cilantro, chopped, for garnish
Instructions
  1. Prepare the macaroni and cheese as directed. Keep warm.
  2. Stir in the beans and tomato along with the Cajun seasoning or hot sauce, if using.
  3. Garnish with fresh chopped parsley.

Wiz Dogs

I have a habit of copying recipes from restaurants or food trucks I hear about or see on TV. Here lately I’ve been on a major campaign to copy some of the crazy great dogs from Duke’s Gourmet Dogs in Minster, Ohio, which closed recently. These Wiz dogs are just packed with everything good about a hot dog. Warm chili. Crunchy potato straws (an ingredient I haven’t had in years). And my favorite, ooey gooey cheese sauce. Like I’ve said before, if it’s going to be messy to eat, it’s going to taste great and Wiz dogs are definitely messy and great!

Wiz DogsI was tempted to add a few chopped jalapenos to these Wiz dogs. I like some kick so my dogs. I went another route and used spicy cheese sauce instead.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Wiz Dogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • No-bean chili, warmed
  • Potato straws
  • Cheese sauce, warmed (I prefer the zesty cheese sauce from La Preferida when not making my own)
  • Sliced pickled jalapenos (optional)
Instructions
  1. Fire up your grill and cook the dogs and warm the buns.
  2. Assemble hot dogs by adding weiners to the buns. Top with plenty of chili, potato straws and plenty of cheese sauce.
  3. Top with jalapeno slices, if desired.
  4. Serve with plenty of paper towels.

Chorizo-Stuffed Fritos on the Char-Broil Big Easy

Very few things are as addicting as chorizo-stuffed Fritos. These little bite-sized snacks disappear in no time. As an added bonus, they are incredibly easy to make. I made a batch on my Char-Broil Big Easy. You can fit a whole bunch of stuffed Fritos on the Big Easy, making it perfect for cooking for a crowd, if you have the available cooking rack.
Chorizo-Stuffed Fritos on the Char-Broil Big EasyJust about anything you put in the Fritos is going to taste great. I used Mexican chorizo because I love the spiciness that is brings to dishes, but ground breakfast sausage would also be fantastic.

Be careful when pulling these chorizo-stuffed Fritos off your Big Easy. In no time the chips get mighty hot, so use tongs or let them cool a bit first before handling and eating.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Chorizo-Stuffed Fritos on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
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You'll need the 6-level cooking rack from Char-Broil to heat up a bunch of these treats at once.
Ingredients
  • Fritos Scoops chips (grab 2 bags in case it's hard to find the perfectly-shaped chips)
  • Cooked Mexican chorizo, finely crumbled (Note: If you cannot crumble the sausage well enough, toss the slightly-cooled cooked chorizo into a food processor and pulse a few times)
  • Shredded cheese (extra sharp cheddar or pepperjack work great!)
  • 1 cup Ranch salad dressing
  • 2 tablespoons (or more, to taste) chopped chipotle peppers along with some of the adobo sauce
  • Green onions, sliced thin, for garnish
Instructions
  1. Fire up your Big Easy.
  2. Open the bag of chips and place in a large bowl. Go through them and grab the biggest, best scooping chips you can find.
  3. Combine the crumbled chorizo and cheese. Press lightly into the chips and transfer to the cooking rack.
  4. Lower rack into the Big Easy and cook until the cheese is melted on all levels, about 5 minutes.
  5. Remove the rack and let cool slightly.
  6. While the chips are cooling whisk together the dressing and chipotle with adobo.
  7. Serve chips drizzled with the sauce and garnished with green onions.

Trailer Park Dog

This is my take on another great dog from the Dougie Dog food truck from Vancouver, Canada. I’ve been watching the show Eat Street on the Cooking Channel. They recently had an episode where they visited Dougie Dog and after seeing all the great dogs they have, I decided to make my own versions. Of course, if they had a truck here in Indianapolis, I’d be camped outside their door right now.

Trailer Park DogIs there an easier hot dog recipe? Probably, but not a good one. Don’t laugh at the simplicity of these hot dogs. They’re actually quite tasty. You get a crunch from the chips and a nice creamy cheesiness from… well, the cheese.

I was going to serve these trailer park dogs on some fru-fru fancy hot dog rolls I picked up from Taylor’s Bakery, but that just didn’t seem right. Grab yourself a pack of the cheapest buns you can find and enjoy some good dogs.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Trailer Park Dog
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Ingredients
  • Hot dogs
  • Buns
  • Plain potato chips, crumbled
  • Cheese sauce, warmed (or American cheese slices. I used nacho cheese sauce)
  • Pickled jalapeno slices, optional
Instructions
  1. Just cook up the dogs and warm the buns.
  2. Top with cheese sauce and crumbled potato chips.
  3. Add jalapenos if you like.

Jersey City Hot Dog

I love a good hot dog. Easy to make, fun to eat. Stuff has to fall off while you’re eating it. That’s the sign of a great hot dog (actually, it’s the sign of good food, period).

This hot dog combines some of the best things you can have: spicy BBQ sauce, smoked bacon, onion, and of course… cheese. A little crunch and a little kick. Perfect!

Jersey City Hot DogI used some of my homemade applewood-smoked maple bacon on these Jersey City dogs. Wow, what a great combination of flavors. Don’t skimp on the bacon. Life’s too short for tasteless cheap bacon. I didn’t go wimpy on the BBQ sauce. Nope, I used my favorite Bayou BBQ Cajun sauce from Frog Bone. It’s a nice thin sauce with great spice and kick.

Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.

Jersey City Hot Dog
Author: 
Prep time: 
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Total time: 
 
Ingredients
  • All-beef hot dogs
  • Hot dog buns
  • Spicy BBQ Sauce (I used Frog Bone Bayou BBQ Cajun Sauce)
  • Shredded extra sharp cheddar cheese
  • White onion, chopped
  • Cooked bacon, crumbled or chopped
Instructions
  1. Cook or grill your dogs as desired.
  2. Warm buns.
  3. Add dogs to buns and top with BBQ sauce and cheese. Place under broiler just long enough to melt the cheese.
  4. Add the onion and bacon and serve.

Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. The perfect dish for a cold day.
Green Chile Mac and Cheese StewJust about any cheeses can be used in this stew, but I kept the spicy theme going and topped it with a habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick to it.

For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Green Chile Mac and Cheese Stew
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
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Serves: 6-8 servings
 
Ingredients
  • 1 pound Mexican chorizo
  • 1 sweet onion, diced
  • 4 cups beef broth
  • 1 (10 ounce) can diced tomatoes with green chiles, drained
  • 1 (16 ounce) can chili beans, undrained
  • 2 teaspoons chili powder
  • 1/2 tablespoon (or more) red pepper flakes
  • 1/2 pound elbow pasta
  • 1/2 cup green chile sauce (I made my own, but you can use jarred or canned, or leave it out)
  • 8 ounces Mexican Velveeta cheese, cubed
  • Habanero Jack cheese, shredded and cilantro, chopped, for garnish (optional)
Instructions
  1. Crumble the chorizo into a large pot over high heat. Cook until done.
  2. Add the onion. Cook until tender, 5 minutes.
  3. Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  4. Bring to a boil.
  5. Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  6. Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  7. Serve garnished with Habanero Jack cheese and chopped fresh cilantro.