Easy Cheesy Hot Dogs

"Fast and fun although probably not the healthiest meal on Earth. They go well with French fries, fresh salads, tarator or simply some bread."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by DarksLight photo by DarksLight
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
10mins
Ingredients:
2
Yields:
4 hotdogs
Serves:
2
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ingredients

  • 4 hot dogs
  • 3 ounces cheese (any type you may fancy as long as it melts)
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directions

  • Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog.
  • Cut the cheese into sticks or cubes and fill the hotdogs with it.
  • Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.

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Reviews

  1. This was a nice way to heat hot dogs. I sliced 2 slices of American cheese and divided them out between three large hot dogs, and heated everything in my toaster oven (set to 400) for about seven minutes. Yum!
     
  2. As you can see,we use everything on our dogs :)
     
  3. This was delicious. I used a combination of cheddar and monterray jack. I put diced onions, ketchup and ball park mustard on it. Yummy.
     
  4. This is how my mom used to fix hot dogs for me and my two brothers. She always used american cheese. I am going to make these today with low fat beef hot dogs and 2% american cheese. Thanks for the reminder
     
  5. The ONLY way to eat a hot dog, with CHEESE!!! Cleaned out a bunch of half MT packages of shredded cheese in the drawer so it was a mix of cheddar, velveeta and casserole cheese. Ketchup, sweet pickles and onions went on top. AWESOME!!!
     
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RECIPE SUBMITTED BY

What can I say? I love to cook. And I love to eat. <br> <br>As I am Bulgarian and as I live in Bulgaria I'm bound to do and to post the recipes for many typical Bulgarian or Balkan dishes - like the potato moussaka, the tikvenik and the tarator. You can check out all those and some other Bulrarian recipes posted by other people on the site in my specially devised public cookbook. I hope you try and like them. Bon apetit!
 
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