This recipe for grilled hot dogs topped with a spicy chili sauce and Mexican-cheese blend is sure to be a family hit.
Recipe from Family Circle
8 chili dogs
1 15 ounce can red kidney beans, drained, rinsed and coarsely mashed
1 8 ounce can no-salt-added tomato sauce
2 teaspoons sugar
1 teaspoon chipotle chili powder (such as McCormick) or regular chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 fat-free hot dogs (such as Ball Park)
8 hot dogs rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped
In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tablespoon of the cheese and some of the chopped onion.
Per Serving: cal. (kcal) 276, Fat, total (g) 4, chol. (mg) 15, sat. fat (g) 2, carb. (g) 43, fiber (g) 4, pro. (g) 17, sodium (mg) 966, Percent Daily Values are based on a 2,000 calorie diet
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