Baked Chili Cheese Dogs
Hot dogs loaded with chili, cheese, and classic toppings, then baked until warm and melty.
- Prep5 min
- Cook30 min
- Total40 min
- DifficultyEasy
Nothing says game day like a chili dog fresh from the oven. This recipe takes the classic hot dog and loads it up with all your favorite toppings – chili, cheese, onions, cilantro, ketchup, and mustard – then bakes the whole thing until the cheese is melted and the buns are lightly toasted.
It’s a hands-off method that lets you prepare everything in advance and pop it in the oven when it's time to eat. The result is a warm, messy, and absolutely delicious meal that feeds a crowd with minimal effort.
Ingredients
Converted amounts are rounded.
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Method
- Preheat your oven to 375°F.
- Heat a large nonstick skillet or griddle over medium-high heat and add the olive oil (or use spray). Place the hot dog buns cut-side down and toast for about a minute until lightly golden.
- Arrange the toasted buns cut-side up on a high-sided baking sheet or in a casserole dish. Into each bun, sprinkle some chopped onion, cilantro, and a drizzle of ketchup and mustard to taste. Add about ½ cup of the shredded cheese evenly among the buns.
- Place one hot dog into each bun.
- Spoon the chili generously over the hot dogs and the exposed bread. Top with the remaining 2 cups of cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- For extra toasted buns, remove the foil and switch the oven to broil for 3–4 minutes, keeping a close eye so the buns don't burn.
- Let the chili dogs rest for at least 5 minutes before serving.
💡 Tips
- For a vegetarian version, use plant-based hot dogs and vegan chili.
- You can assemble the chili dogs up to a day ahead and refrigerate; just increase the baking time by 5–10 minutes.
- Serve with extra ketchup, mustard, and chopped onion on the side.
Inspired by a recipe from The Cookie Rookie