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Tummy Dogs




Source of Recipe


Taste of Home Grilling


List of Ingredients




# 8 bacon strips
# 8 hot dogs
# 4 ounces Monterey Jack cheese, cut into strips
# ¼ cup butter or margarine, softened
# ¼ cup Dijon mustard
# 8 hot dog buns
# 1 small onion, thinly sliced, optional
# 1 4-ounce can, diced green chilies, optional

Recipe



Partially cook bacon, drain on paper towels. Cut a ¼-inch lengthwise slit in each hot dog. and place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog and secure with toothpicks. Split buns just halfway. Combine butter and mustard and spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese side down for 2 minutes. Turn and grill 3 to 4 minutes longer or until bacon is crisp and cheese is melted. Place buns on grill with cut side down and grill until lightly toasted. Remove toothpicks from the hot dogs and serve in buns with onion and chilies, if desired. Yields 8 sandwiches.