Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray - cooking recipe

Ingredients

4 franks
2 tablespoons McCormick grill seasoning
2 slices sharp cheddar cheese, cut into 1/2-inch strips
2 tablespoons extra virgin olive oil
2 small onions, sliced 1/4-inch thick
2 tablespoons brown sugar
1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
salt
2 tablespoons butter, melted
4 hot dog buns

Preparation

Preheat the broiler.
Make a slit lengthwise down each frank, being careful not to cut all the way through.
Place the grill seasoning and franks in a plastic bag; shake to coat.
Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
Assemble the hot dogs and top with the caramelized onions.