Frito Pie Dog
Chili, cheese and Fritos Corn Chips turn this dog into a tailgate pie worthy of its Southwestern heritage.
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Ingredients
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8 hot dogs
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9 ¾ oz. (1 bag) Fritos Corn Chips
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1 can hot dog chili
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½ small white onion, diced (optional)
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1 cup finely grated cheddar jack cheese
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8 hot dog buns
1 Food Prep
- Start by assembly your toppings. Dice the white onion, grate your cheese, and set aside.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
- Place a small grill-proof saucepan on the grill and add the hot dog chili, allowing the chili to warm as you cook the hot dogs.
- Place the hot dogs on the grill and cook for 4–5 minutes turning frequently to brown evenly, until they are cooked through and reach an internal temperature of 160°F on a digital meat thermometer.
- To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
- Remove the hot dogs from the grill and assemble by placing each one into a bun, then topping with corn chips, chili, onions (optional) and shredded cheese.
- Serve immediately — and enjoy the crunchy deliciousness!
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
Frequently Asked Questions
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