Chili Corn Dogs (Print Version)
# Ingredients:
→ Main Components
01 -
4-8 frozen corn dogs
02 -
1-2 cans chili (1 can per 4 corn dogs)
03 -
1 cup shredded cheddar cheese
→ Optional Toppings
04 -
Diced onions
05 -
Sour cream
06 -
Chopped green onions
07 -
Jalapeño slices
# Instructions:
01 -
Preheat oven to 350°F. Place frozen corn dogs on a baking sheet and bake according to package directions, typically 18 minutes for frozen corn dogs. If making a larger batch, increase baking time as needed until heated through.
02 -
While corn dogs bake, heat the chili in a medium saucepan over medium heat, stirring occasionally until hot. Keep warm on low heat.
03 -
Once corn dogs are fully cooked and hot, carefully remove the wooden sticks. Using a sharp bread knife, cut a deep slit down the center of each corn dog, creating a pocket but not cutting all the way through.
04 -
Open up each corn dog and generously stuff the pocket with warm chili. Don't worry if some spills over - that's part of the fun!
05 -
Sprinkle a generous amount of shredded cheddar cheese over the chili-filled corn dogs, making sure to cover the chili well.
06 -
Return the stuffed corn dogs to the oven for about 10 minutes, or until the cheese is completely melted and bubbly.
07 -
Remove from oven and add any desired toppings like diced onions, sour cream, green onions, or jalapeños. Serve immediately while hot and cheesy.
# Notes:
01 -
Use any type of chili you prefer - with or without beans
02 -
Make sure corn dogs are completely cooked before removing sticks
03 -
Cut carefully to avoid breaking the corn dog in half