These chili cheese dog boats are a great way to repurpose leftover chili when you’re craving a chili cheese hot dog. Swapping hot dogs for chicken sausage and using a lower fat turkey chili makes these boats surprisingly Kinda Healthy. Each chili dog boat has 20 grams of protein with only 320 calories, and you’d never be able to tell with all the melted American cheese and crispy toasted buns!
8 hot dog buns
¼ cup butter(30 g), melted
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped, plus more for garnish
8 slices cheddar cheese
15 oz chili(425 g), with or without beans
8 hot dogs
Preheat the oven to 350°F (180°C).
Leaving them attached, place the 8 hot dog buns in a 9 x 13-inch (22 x 33-cm) baking dish. Cut a rectangle in each hot dog bun, making sure to stay 1 centimeter from the edges. Push down on the bread cut-out to compact it tightly into the bottom of each bun, making sure to press down on the bottom edges as well. This will help create a larger space for the fillings and reduce mess.
Mix the butter, garlic, and parsley in a small bowl, then brush the buns and their hollowed insides with the garlic butter. Bake for 5 minutes to toast the buns as well as help the sides of the buns firm up so they don’t collapse under the weight of the fillings.
Place a slice of cheddar cheese inside each bun, then spoon a bit of chili inside each one. Slide a hot dog snugly on top of the chili in each bun, then top with more chili.
Bake for 20-25 minutes, until the cheese is golden brown and the chili has started to brown. Top with fresh parsley, then slice the hot dog boats along their connected seams to serve.
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