Chili Cheese Dogs In Beach Blankets Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place the ground turkey in a large non-stick skillet over medium high heat.
• Add the chili, onion and garlic powders and cook stirring frequently (breaking up into small bits) until browned, 6 to 7 minutes.
• Season with salt and pepper.
• Stir in the tomato paste, then add 1/4 cup water to help loosen it up.
• Lower the heat and simmer until thick, about 5 minutes.
• Remove from heat.
• On a work surface, roll out the pizza dough and stretch into a big rectangle.
• Cut the dough lengthwise and then cut each half crosswise into 4 equal pieces (you should have 8 pieces in all).
• In the center of each rectangle, drop some chili and sprinkle with cheese.
• Set a hot dog on top and wrap the dough around it, sealing in the chili and cheese (the ends of each hot dog should peek out).
• Bake until golden, about 18 minutes.
• Let cool slightly before serving.

Steps:

• For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm.
• Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalapeños, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs.
• For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred.
• Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalapeños, if using.

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes. Add the beef and garlic and cook, stirring and breaking up into smaller pieces with a wooden spoon, until the meat is brown and cooked through, about 5 minutes. Add the chili powder, cayenne, cumin, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until well combined, about 1 minute.
• Add the tomatoes, tomato paste and 1/2 cup water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered and stirring occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper and keep warm.
• For the chili dogs: Preheat a grill or large grill pan to medium. Grill the hot dogs according to the package directions until grill marks appear and the hot dogs are warmed through, about 5 minutes. Working in batches, if necessary, grill the cut side of the buns until golden and toasted, about 1 minute. Build the hot dogs and top each with about 1/4 cup of chili spooned down the length of the hot dog. Sprinkle each with some cheese and serve with ketchup and mustard.

Steps:

• Prepare grill.
• Brush onion slices with oil.
• Sprinkle with salt and pepper.
• Grill onions turning once, until tender.
• Grill hotdogs the way you like them.
• Melt Cheese Whiz.
• Serve hotdogs with buns; pour Cheese Whiz over hotdogs and top with onions.
• I hope you enjoy them.