They’re crunchy! They’re cheesy! They’re snazzed up hot dogs inspired by a vintage recipe clipping from the June, 1958 issue of Better Homes & Gardens. Mrs. Robert Cross, from San Francisco provided us with the original “wiener wonders” recipe that called for “roll process cheese food in a pepper, garlic, smoky, or bacon flavor.” Some of the fun of using vintage recipes is trying to figure out the modern equivalent of mystery ingredients. Conversely, part of the frustration of using vintage recipes is trying to figure out the modern equivalent of mystery ingredients. It remained a mystery in this case but I’m thinking it may be something similar to Velveeta processed cheese to reduce the likelihood of “gloppy cheese.” I don’t know. I decided to use a Mexican cheese blend which worked perfectly with the corn chips. The hardest part of this recipe is slicing the hot dogs. Yeah…it’s that easy…
- 8-10 hot dogs
- 1 12-ounce package Mexican blend shredded cheese or other shredded cheese
- 1 cup coarsely crushed corn chips
- Cut hot dogs lengthwise about 3/4 the way through so that they lay open wide enough for the cheese.
- Place hot dogs in a shallow baking dish or jelly-roll pan.
- Generously fill split hot dogs with cheese.
- Sprinkle corn chips over the cheese-filled hot dogs.
- Bake in a 350ºF oven about 15 minutes, or until heated through.