Chili Cheese Corndogs

We all get caught up in the hustle and bustle of life sometimes. In my kitchen, we tend to keep some quick and easy meals on deck just in case. These chili cheese corndogs are one of those exact meals.

Chili Cheese Corndogs

10 frozen corndogs

15 oz. can of chili without beans

8 oz. mild cheddar cheese, shredded

1/4 cup yellow mustard

1/3 cup red onion, finely chopped

8 oz. bag of plain potato chips

Preheat the oven to 350°F. Place the corndogs onto a baking sheet. You want the baking sheet to be large enough so that the corndogs aren't touching. This will ensure they cook evenly.  Bake the corndogs for about 18-20 minutes, flipping them halfway through. 

While the corndogs are cooking, heat up the chili in a saucepan over medium heat. Stir the chili occasionally. 

Once the corndogs are cooked, remove the sticks and slice them lengthwise like a hotdog bun using a bread knife. Place the sliced open corndogs into a deep dish baking pan. I suggest allowing them to touch slightly in the pan to prevent them from folding open completely. Just make sure they aren't too tight in there as you want them to be open enough to get the chili and cheese in there. 

Spoon the chili into the open corndogs. Sprinkle half of the cheese over the chili. Place the corndogs back into the oven and allow then to bake for about 5-7 minutes so that the cheese gets melty. 

Remove them from the oven. Add the mustard over the melted cheese. Sprinkle the remaining cheese over the mustard. Sprinkle the onions over the cheese. Serve with some good ol' plain potato chips.

NOTES: 

This gets pretty messy so I suggest eating them with a fork and knife. After eating this last time, I thought about how much yummier I could make these if I made the corndogs myself using andouille sausage. Stay tuned for that great idea.

ENJOY!

~ Asha Cole