Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Everyday with Rachael Ray Mag, March 2009. Ingredients:
4 franks |
2 tablespoons mccormick grill seasoning |
2 slices sharp cheddar cheese, cut into 1/2-inch strips |
2 tablespoons extra virgin olive oil |
2 small onions, sliced 1/4-inch thick |
2 tablespoons brown sugar |
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce |
salt |
2 tablespoons butter, melted |
4 hot dog buns |
Directions:
1. Preheat the broiler.
2. Make a slit lengthwise down each frank, being careful not to cut all the way through.
3. Place the grill seasoning and franks in a plastic bag; shake to coat.
4. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
5. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
6. Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
7. Assemble the hot dogs and top with the caramelized onions.
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