Ingredients:
8 beef or pork hot dogs
8 hot dog buns (toasted if desired)
1 tablespoon olive oil
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained slightly
8 oz Velveeta or cheddar cheese, cubed
1/4 cup milk (optional, for smoother cheese sauce)
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional, for extra smoky flavor)
Pickled jalapeños (optional, for topping)
Chopped green onions (optional)
Crumbled bacon (optional)
Instructions:
1. Preheat your grill or smoker:
Heat to medium heat (350°F/175°C) for grilling, or 225–250°F (107–120°C) for smoking.
2. Grill or smoke the hot dogs:
Lightly brush hot dogs with olive oil.
Grill or smoke until hot and slightly charred (grilling takes 6–8 minutes, smoking 45–60 minutes for deep smoky flavor).
3. Make the cheesy Rotel sauce:
In a small saucepan over medium-low heat, combine Velveeta (or cheddar), Rotel, milk, garlic powder, and smoked paprika.
Stir until smooth and creamy. Keep warm on low heat.
4. Assemble the cheesy Rotel dogs:
Place grilled hot dogs in buns.
Spoon warm Rotel cheese sauce generously over each.
Top with jalapeños, green onions, or crumbled bacon if desired.
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