Baked Texas Style Chili Dogs {Granny's Recipe Revisited}

4:09 PM
When I was in high school, I remember my mother would make these Baked Texas Style Chili Dogs sometimes on Friday nights just before we went to the football game. This was a quick way to serve chili dogs without having to set out all of the fixings, and clean up is quick.  What I like most about them is when they come out of the oven, the bun is crunchy on the outside and soft on the inside along with the hot dog and chili. They are so yummy good!

Baked Chili Dogs
I made these with some of my Blue Ribbon 8-Hour Chili and served them for a quick Sunday lunch. We had some leftover, and I cut them in half and served them as mini chili dogs at our Life Group Meeting Sunday evening. They were a great hit with the children.

Baked Texas Style Chili Dogs

8 hot dog buns
8 hot dogs
1/2 cup onion, minced
1/4 cup dill pickle relish
8 slices of American cheese
8 tablespoons Mayonnaise
8 tablespoons Mustard
2 cups chili (canned or homemade)
12 oz cheddar cheese, grated
Garnish with diced jalapenos

Preheat oven to 375 degrees F. In a large oblong baking dish, arrange the hot dog buns in a row.

Spoon a tablespoon of mayonnaise and mustard on the inside of the bun.

Place a hot dog in the inside of the bun. Sprinkle a teaspoon of onions and pickle relish on the top of the hot dog.

Cut American cheese in half and arrange on tope of the onions and pickle relish.

Spoon chili on top of the the cheese slices.

Place in the oven for 20 to 30 minutes or until the cheese is melted and bubbly.

Take out the oven and top with a tablespoon of cheese or more over chili.  Garnish with diced JalapeƱos.

This recipe can be seen at these linky parties here!  Also, this recipe and others can be seen at Cedar Hill FarmhouseWeekend PotluckSavy Southern StyleHave a Daily Cup of Mrs. Olson, Be Inspired,

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Kay Little
Kay Little

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