Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray

“From Everyday with Rachael Ray Mag, March 2009.”
READY IN:
40mins
SERVES:
4
YIELD:
4 franks
UNITS:
Metric

Ingredients Nutrition

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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