Frito Pie Dog
Chili, cheese and Fritos Corn Chips turn this dog into a tailgate pie worthy of its Southwestern heritage.
Cooking for 8 people
Ingredients
- 8
hot dogs
- 9 oz. (1 bag)
Fritos Corn Chips
- 1 can
hot dog chili
- ½
small white onion, diced (optional)
- 1 cup
finely grated cheddar jack cheese
- 8
hot dog buns
1Food Prep
Start by assembly your toppings. Dice the white onion, grate your cheese, and set aside.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The 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.
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