Cheese “HOT” Dawg

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Bring a little heat to your menu—then top it off with a generous smear of Merkts Sharp Cheddar Cheese. Your patrons will love the sinfully-dunked griddled hotdog almost as much as they love the bold and hearty cheese that complements it.


Portions: 12
Serving Size: 1 Hotdog
Day Part: Lunch, Dinner
Ale-Griddled Onions:
1 Tablespoon Vegetable Oil
2 Spanish Onions, Julienne
12 Ounces Beer, Ale (or Your Favorite)
“HOT” Dawgs:
1 1/2 Cups Merkts Sharp Cheddar Cheese, Room Temperature
12 All-Beef, Footlong Hotdogs
12 Hotdog Buns
As Needed (Approximately 1 Cup) Hot Sauce


Equipment: Fryer, Stove Top, Oven
For Ale-Griddled Onions:
  1. Heat oil in non-stick sauté pan, over medium-high heat.
  2. Add the onions and cook for approximately 8 minutes until onions are caramelized and translucent.
  3. Mix in beer and cook for another 8 minutes or until all the beer is absorbed.
  4. Reserve hot.
To Make A “HOT” Dawg:
  1. Heat the chili needed for service—then hold hot, in an electric bain-marie or on a steam table.
To Make A Chili Cheesy Dog:
  1. Spread 2 tablespoons of soft Merkts Sharp Cheddar Cheese down the center and up the sides of the toasted hotdog bun.
  2. Dip or roll cooked hotdog in hot sauce.
  3. Then place it in bun.
  4. Top with 1 small tongful of ale onions (equally divide out the 12 portions).


Add juicy, crispy goodness to this “Hot” Dawg by wrapping a slice of bacon around the hotdog and then cook as usual.

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