Baked Chili Cheese Dogs — Damn Delicious

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Baked Chili Cheese Dogs

A guaranteed crowd favorite. Promise! So easy to make and you can bake it right in the oven for that melted cheesy goodness! YES!

Apparently there’s a Dodgers game tonight.

I should probably know this myself, being an LA resident and all, but I’m hearing it through the grapevine.

I guess it’s the playoffs or something?

I should probably stop talking now.

This mountain of cheesy goodness.

Yes. This is what I’ll be eating during tonight’s game.

And I’ll douse my hot dog with extra chili and extra onions.

Hey, remember what Joey Tribbiani said to Pheebs when she was prego?

If you’re gonna do something wrong, do it right!

Baked Chili Cheese Dogs

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A guaranteed crowd favorite. Promise! So easy to make and you can bake it right in the oven for that melted cheesy goodness! YES!

Ingredients:

  • 8 hot dogs
  • 8 hot dog buns
  • 2 cups chili, homemade or store-bought
  • 2 cups shredded cheddar cheese
  • 1 cup diced red onion

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil.
  2. Cook hot dogs according to package instructions; set aside.*
  3. Place hot dog buns in a single layer onto the prepared baking sheet. Place hot dogs in buns; top with chili and cheese.
  4. Place into oven, covered, and bake until the cheese has melted, about 14-16 minutes.
  5. Serve immediately, garnished with red onion, if desired.

*Grill marks were made for photographic purposes only.

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27 comments

The picture looks as though the hot dogs were grilled! Can’t imagine that the oven baking would cause those grill marks> I make these all the time but I pan grill them first, cut the dogs open , fill them and then place them in the oven They are delish and great to serve to a large crowd.

Yes, grill marks were made for photographic purposes only! 🙂

Place hot dogs on baking sheet and then what ? Where did the grill marks come from ? Take them over the top by adding celery salt just before eating.

As mentioned both in the notes and in the comments, grill marks were made for photographic purposes only.

This recipe blows. There is no way you can get grill marks in the oven. Did you use a soldering iron or something to make them dogs look nice?

George, you can prepare the hot dogs to your liking. As mentioned both in the notes and in the comments, grill marks were made for photographic purposes only. I hope that clarifies your issues with this recipe.

What chili recipe did you use for these?

I used this recipe but without the steak! 🙂

Reading is fundamental. Cannot believe so many people don’t read the notes or comments, then keep asking the same thing. SMH

I thought the same thing, I always read the directions and notes twice. Sheesh!

These look incredible! I need them in my life asap.

These look really good – and this gives me an idea to do something similar with sausage, peppers, marinara & mozz cheese. Do the buns get kind of soggy and hard to hold, though? These would also be fun cut in half – kind of like dog/sausage sliders.

If consumed immediately, sogginess shouldn’t be an issue at all! 🙂 I also love the idea of half sliders!

We toast the buns a few minutes under the broiler for pulled pork sandwiches, so I’m willing to try that with this recipe, too. My family will love it! Looks yummy.

Wow, people can be mean. I saw the asterisk and knew that the grill marks were for photographic purposes only. If you want to grill your hot dogs, feel free to do that. I love your recipes and have made quite a few. Keep doing what your doing.

Chungah,
The lack of reading skills and sometimes civility by the people who comment on your recipes never ceases to amaze me! On nearly every one of your recipes,(which I love by the way 🙂 people make comments or ask questions without carefully reading the recipes first. When I do have a question, I always check your comments section, and find you have answered it, usually multiple times!
Thank you for all the wonderful recipes you provide to your readers, free of charge. Blessings to you and yours!

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