Best 2 Cheese Stuffed Hot Dogs With Spicy Onions Rachael Ray Recipes
Indulge in a culinary delight with these scrumptious Cheese-Stuffed Hot Dogs with Spicy Onions, a recipe inspired by the renowned chef Rachael Ray. This tantalizing dish combines the classic flavors of hot dogs, cheese, and onions, elevated with a zesty kick from spicy onions.
Prepare to embark on a flavor adventure as you explore the three delightful variations presented in this article. The first recipe features traditional hot dogs wrapped in bacon and stuffed with a tantalizing blend of cream cheese and mozzarella, ensuring a burst of cheesy goodness in every bite. The second variation introduces a vegetarian twist with veggie dogs stuffed with cream cheese and topped with crumbled feta, offering a lighter yet equally satisfying option. Last but not least, the spicy onions add a fiery touch to this culinary masterpiece, adding depth and complexity to the overall flavor profile.
Whether you prefer the classic meaty indulgence or the lighter vegetarian delight, these Cheese-Stuffed Hot Dogs with Spicy Onions promise an unforgettable taste experience. So fire up your grill or heat up your skillet, and let's embark on this delicious journey together!
RACH'S CHILI-CHEESE DOGS HAVE ALL THE FIXIN'S
A spiced-up chili topping and split-and-griddled hot dog make for a super special chili-cheese dog.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- Heat a pot over medium-high heat, add oil, finely crumble and brown meat
- Add salt and pepper, onions, jalapeño peppers, garlic, ginger, chili powder, paprika, cumin, coriander, and paste, stir 2 minutes
- Add Worcestershire, stock, ketchup and hot sauce, then reduce heat and simmer 20 minutes
- Simmer dogs in 1-inch water at low rolling boil to heat through
- Heat a griddle or large skillet over medium to medium-high heat
- Butter and grill rolls and remove from pan
- Split the dogs lengthwise to butterfly open and crisp skins and the split sides
- Serve dogs in rolls with cheese, top with chili, onions, relish/pickles and mustard
CHEESY BACON HOT DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 30 servings
Number Of Ingredients 3
Steps:
- Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
- Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.
Tips:
- Choose the right hot dogs: Rachael Ray recommends using plump hot dogs, such as Hebrew National or Nathan's Famous. These hot dogs will hold up well to being cooked and stuffed.
- Make sure the cheese is cold: The cheese will melt more evenly if it is cold when you stuff it into the hot dogs.
- Use a sharp knife: A sharp knife will make it easier to cut the hot dogs and stuff them with cheese.
- Don't overcook the hot dogs: Overcooked hot dogs will be tough and dry. Cook them just until they are heated through.
- Serve the hot dogs immediately: Hot dogs are best served immediately after they are cooked, while the cheese is still melted and gooey.
Conclusion:
Rachael Ray's cheese-stuffed hot dogs with spicy onions are a fun and easy way to dress up a classic summer dish. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. Serve the hot dogs with your favorite toppings, such as ketchup, mustard, relish, or sauerkraut.
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