Chili Cheese Dogs are one of my favorite treats so I decided to turn them into a pudgie pie using my pie iron. The results were fantastic and earned a definite “you need to make these again” from all five people who tried them.

To me the trick to having them taste really good is to first warm and brown the dog over the fire, then slice it and add it to the pudgie pie.

CHILI CHEESE DOG PUDGIE PIE

Ingredients needed for each pudgie pie
1 Hebrew National hot dog
1 Velveeta cheese slice
2 slices bread
3 heaping tablespoons of Hormel Chili without beans
chopped red onion to taste
butter

Directions:

Place hot dog on hot dog fork or a stick and hold over fire to warm it and crisp the skin. Set aside for a few minutes so it cools enough to handle.
In the meantime, generously butter one of side of 1 slice bread.
Place in opened pie iron with buttered side down.
Put slice of cheese on bread.
Scatter desired amount of chopped onion (I use a small handfull)
Top with 3 heaping tablespoons of the chili (I grab a tablespoon from my utensil stash and spoon it on)
Slice the hot dog into little rounds (thinly enough to get about 16 pieces)
Arrange hot dog slices on top of chili.
Generously butter one side of second slice of bread
Place it on the sandwich - butter side up.
Close the pie iron and cook in fire until bread is toasted and golden brown.

Eat immediately (but make sure to grab a bunch of napkins or paper towels when eating the sandwich because it’s really messy).