Chili Cheese Corn Dog Bake

• 12 corn dogs
• 1 can (15 oz) chili with beans
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup crushed cornflakes
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon paprika
• Salt to taste
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Slice corn dogs into thirds and set aside.
3. 3 In a large bowl, mix chili, onions, bell peppers, and tomatoes.
4. 4 Spread half of the chili mixture into a greased 9x13 inch baking dish.
5. 5 Layer corn dog slices over chili.
6. 6 Top with remaining chili mixture and sprinkle with cheese.
7. 7 In a small bowl, combine crushed cornflakes, milk, melted butter, and paprika. Pour over the top.
8. 8 Bake for 30 minutes until bubbly and golden.
9. 9 Garnish with green onions before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Knife and cutting board

Variations

• Add a layer of diced potatoes for a heartier dish.
• Use your favorite chili recipe for a personalized touch.

Substitutions

• Substitute cheddar cheese with Monterey Jack for a different flavor profile.
• Replace cornflakes with crushed corn chips for a crunchier topping.

Pairings

• Serve with a cold lemonade or iced tea.
• A side of seasoned fries complements this dish perfectly.

Nutrition

Tips

• For extra spice, add diced jalapeños with the onions and bell peppers.
• Use gluten-free cornflakes for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of coleslaw or a fresh green salad.
• Pairs well with a tangy ranch or ketchup dipping sauce.

FAQ