Grilled Cheese Hot Dogs

Ingredients

• 4 pieces Hot dogs (Any standard beef or pork hot dog)
• 4 pieces Hot dog buns (High quality, sturdy buns recommended)
• 1 cup Cheddar cheese (Freshly shredded, sharp preferred)
• 1 cup Monterey Jack cheese (Freshly shredded)
• 3 tablespoons Butter (Softened, for grilling)
• 1/4 cup Pickled jalapeños (Optional, can substitute pickles)
• 1 teaspoon Chili seasoning (optional) (For mixing with cheese, e.g., Sedona Sand or any chili powder blend)

Instructions

1. Shred the Cheese

   Using a box grater (large holes), shred the cheddar and Monterey Jack cheese into a bowl. Mix together. If desired, add chili seasoning and mix well.

   Time: PT5M

2. Prepare the Hot Dogs

   Using a knife, make a shallow slit lengthwise down each hot dog (do not cut all the way through). This helps them crisp and open up while cooking.

   Time: PT2M

3. Cook the Hot Dogs

   Preheat the griddle or skillet to medium heat. Place the hot dogs slit-side down and cook, turning occasionally, until browned and crisped, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Assemble the Hot Dogs

   Open each bun and lay a generous layer of shredded cheese on the bottom. Add pickled jalapeños or pickles if using. Place a cooked hot dog in each bun. Top with more cheese, pressing down to create a flat layer.

   Time: PT3M

5. Grill the Cheese Hot Dogs

   Wipe the griddle clean if needed and add a generous amount of butter. Place each assembled hot dog, cheese side down, onto the griddle. Press gently and cook until the cheese is golden and crisp, about 2-3 minutes. Flip and repeat on the other side until both sides are crispy and the cheese is fully melted.

   Time: PT6M

   Temperature: Medium heat

6. Serve

   Remove the grilled cheese hot dogs from the griddle. Let cool slightly, then cut in half if desired. Serve immediately, optionally with spicy honey mustard or your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

34g

Fat

33g

Fiber

2g

Ingredient Substitutions

• Instead of Hot dogs: Chicken hot dogs, Vegan hot dogs
• Instead of Hot dog buns: Brioche buns, Gluten-free buns
• Instead of Cheddar cheese: American cheese, Colby Jack
• Instead of Monterey Jack cheese: Mozzarella, Pepper Jack
• Instead of Butter: Margarine, Plant-based butter
• Instead of Pickled jalapeños: Pickles, Banana peppers, Omit
• Instead of Chili seasoning (optional): Taco seasoning, Paprika, Omit

Equipment Needed

• Box grater
• Flat top griddle
• Spatula
• Baking sheet (optional)
• Knife
• Cutting board
• Small bowl (optional)

Critical Steps — Do Not Skip

• Assemble the Hot Dogs: Packing cheese firmly and using sturdy buns is essential for a good crust and to prevent breakage.
• Grill the Cheese Hot Dogs: Cooking cheese side down and flipping carefully is crucial for a crispy, intact cheese crust.

Chef Tips from the Video

• Mixing cheddar and Monterey Jack gives a balance of sharpness and meltiness.
• Adding chili seasoning to the cheese brings extra flavor depth.
• Pickled jalapeños cut through the richness and add a spicy kick.
• Serve with spicy honey mustard or your favorite sauce for dipping.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat on a skillet for best texture.

Freezer: Not recommended; cheese crust loses texture when thawed.

Room temperature: Best eaten fresh; do not leave out for more than 2 hours.

Make-Ahead Tips

• Cheese can be shredded and mixed with seasoning up to 2 days ahead.
• Hot dogs can be slit and stored covered in the fridge until ready to cook.