Frito Pie Chili Dogs - cooking recipe

Ingredients

8 beef hot dogs, Hebrew national
8 hot dog buns
1 (15 ounce) can chili, Hormel (no beans)
1 (2 ounce) bag Frito corn chips
1 cup colby-monterey jack cheese, shredded
1/2 cup sweet onion, diced (optional)
2 tablespoons sour cream (optional)

Preparation

Heat outdoor grill to medium high heat. Add the hot dogs and cook until slightly charred and heated through.
Toast the buns by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted. Spread buns lightly with sour cream if using.
In a medium sauce pan heat the chili over medium-high heat until hot.
Add the hot dogs to the buns. Top with chili, shredded cheese (use restraint). If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees on a baking sheet until the cheese has melted. Top with Fritos & onions.