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Fiesta Chili Dogs

These hot dogs are a hit with my grandchildren. —Marion Lowery, Medford, Oregon
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    24 servings


  • 3 cans (15 ounces each) chili without beans
  • 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
  • 1/2 cup minced fresh cilantro, divided
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, minced
  • 24 hot dogs
  • 24 hot dog buns, split and toasted
  • 2 cans (4 ounces each) sliced ripe olives, drained
  • 1 medium onion, chopped
  • 3 cups crushed corn chips


  • In a large saucepan, combine chili and soup; stir in 1/4 cup cilantro, jalapeno and garlic. Add hot dogs. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes, stirring occasionally.
  • Stir in the remaining cilantro. To assemble, place hot dogs in buns; top with the chili sauce, olives, onion and chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 351 calories, 18g fat (7g saturated fat), 29mg cholesterol, 1002mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 11g protein.

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