Prep 5 mins
Cook 10 mins
So easy, so fast, and so tasty. You'll do better with this recipe using real cheese, not cheese food product. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Preheat broiler.
- Cut a lengthwise slit in each hot dog.
- Cut a strip of cheese the length of the slit about 1/4" thick; fill the slit with cheese and wrap a slice of bacon around the hot dog, securing the ends with a toothpick.
- Broil slowly, turning often, until the bacon and hot dogs are cooked through and browned.
My mom made these for us as well. She added chopped onion to the split hot dog and it did give extra flavor.
Back in the day, I went to a Military Academy, and they used to serve these for lunch once in awhile. Off and on for 50 something years, I have been trying to figure out to do the bacon part, as the school's were somewhat crispy. This time I partially cooked the bacon in the microwave before wrapping the dogs. Pura Vida
My mom used to make these for us in the late 50's to early 60's. I make them today and refer to them as 'my dirty little secret'! Love them. To make them 'healthier' I use turkey dogs ! I believe they were called fran cheesies at the time. Preccok the bacon to get rid of some of the fat. The bacon should still be pliable enough to wrap the hot dog. Top with diced onions and mustard.