Crispy Cheesy Baked Hot Dogs Step-by-step instructions

Before you start

Before you start, heat the oven to 400°F (200°C) and line a sheet pan with aluminum foil for easy cleanup. Gather your ingredients: hot dogs, buns, chili, shredded cheddar, and green onions.

If your chili is very thick, you can warm it slightly on the stove or in the microwave to make it easier to spread. Slice the green onions and set them aside. Have a spatula ready for lifting the hot dogs after baking.

Instructions

Assemble and Top

1. 1Prepare the hot dogs
   Heat the oven to 400°F (200°C). Line a sheet pan with aluminum foil. Place the hot dogs in the buns and arrange them on the prepared pan, leaving a little space between each. Spoon the chili evenly over each hot dog, spreading it to cover the length of the sausage.
   Look for The buns should be snug around the hot dogs, with chili covering the top.
   Tip Use a spoon to spread the chili so it coats the sausage evenly.
2. 2Add the cheese
   Sprinkle the shredded cheddar cheese generously over the chili, covering each hot dog completely. The cheese should mound slightly on top.
   Look for A thick, even layer of cheese covers the chili.
   Tip For extra gooeyness, use freshly shredded cheese instead of pre-shredded.

The hot dogs are nestled in the buns, each topped with a spoonful of chili and a generous mound of shredded cheddar.

The cheese should cover the chili completely, creating a thick, even layer. The buns are still soft, and the chili is thick and hearty. The sheet pan is lined with foil, ready for baking.

Bake to Crispy Perfection

3. 3Bake until bubbly
   Place the sheet pan in the oven and bake for 12-15 minutes, until the cheese is melted and bubbly and the edges of the buns are crisp and golden. The hot dogs should be heated through.
   Look for The cheese is fully melted and starting to brown in spots; the buns are crisp at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese isn't browned enough, switch to broil for the last 1-2 minutes, watching closely.
4. 4Rest briefly
   Remove the pan from the oven and let the hot dogs rest for 2-3 minutes. This allows the cheese to set slightly and prevents it from sliding off when lifted.
   Look for The cheese is slightly set but still gooey.
   Tip Use a spatula to lift the hot dogs carefully.

After baking, the cheese is melted and bubbly, with golden spots where it has browned. The edges of the buns are crisp and slightly toasted, while the centers remain soft. The chili is hot and steaming, and the hot dogs are cooked through. The kitchen smells of savory chili and toasted bread.

Finish and Serve

5. 5Garnish and serve
   Sprinkle the sliced green onions over the melted cheese. Use a spatula to transfer each hot dog to a plate. Serve immediately while the cheese is still warm and stretchy.
   Look for Green onions add a fresh pop of color and flavor.
   Tip For a neater presentation, cut the hot dogs in half before serving.

The green onions are sprinkled over the melted cheese, adding a fresh, bright contrast. When a hot dog is lifted with a spatula, the cheese stretches in long, gooey strands. The buns hold their shape, and the hot dogs are easy to transfer to plates. The dish is ready to serve immediately.

Common mistakes

One common mistake is using too much chili, which can make the buns soggy. Spoon a moderate amount—enough to cover the hot dog without soaking the bread. Another pitfall is overbaking, which can dry out the cheese and make the buns too hard.

Keep an eye on the oven and pull the pan out as soon as the cheese is melted and the edges are crisp. Also, avoid using pre-shredded cheese that contains anti-caking agents, as it may not melt as smoothly.

How to tell it’s done

The hot dogs are done when the cheese is fully melted and bubbly, and the edges of the buns are crisp and golden brown. The internal temperature of the hot dogs should reach 160°F (71°C) to ensure they are heated through.

If you're unsure, use an instant-read thermometer inserted into the center of a hot dog. The cheese should be gooey and stretchy when you lift a bite with a fork.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest