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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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These hot dogs are a hit with my grandchildren. Marion Lowery, Medford, Oregon Ingredients:
3 cans (15 ounces each) chili without beans |
2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted |
1/2 cup minced fresh cilantro, divided |
1 jalapeno pepper, seeded and minced |
2 garlic cloves, minced |
24 hot dogs |
24 hot dog buns, split and toasted |
2 cans (4 ounces each) sliced ripe olives, drained |
1 medium onion, chopped |
3 cups crushed corn chips |
Directions:
1. In a large saucepan, combine chili and soup; stir in 1/4 cup cilantro, jalapeno and garlic. Add hot dogs. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes, stirring occasionally.
2. Stir in the remaining cilantro. To assemble, place hot dogs in buns; top with the chili sauce, olives, onion and chips. Yield: 24 servings.
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