All the deliciousness of a Coney Island dog but without the mess.
|6||Gourmet Franks, *see Note|
|1 cup||Chopped Onions|
|2 cups||Cheddar Cheese, shredded|
If necessary, prepare the Chili and measure 4 cups or reheat 4 cups and set aside.
Preheat an oven to 350ºF.
Toast the bread and cover the bottom of a 13x9" pan with it.
Cook the Gourmet Franks then slice into bite sized pieces. Spread uniformly over the toast.
Spread the hot Chili over all.
Heat in the preheated oven until bubbly, about 20-30 minutes.
Remove from the oven, cover with a layer of the Chopped Onions, then the shredded Cheddar Cheese.
Return it to the over and reduce the oven temperature to its lowest "keep warm" setting until ready to serve once the cheese melts.
*I like to use 6 quarter pound all beef franks in natural casing, e.g., Boar's Head Knockwurst.
Leaving the toast whole makes it easier to serve, but cutting it into bite sized pieces allows it to soak up more of the chili.
I use a glass pan. Don't ask me why I pointed that out, I just do.
The Times assume you've made the Chili in advance.
Source: My own creation if you can call assembling something a creation.
Yield: 9 cups
Nutrition Facts per Serving:
47g Fat (59.3% calories from fat)
8g Dietary Fiber
Exchanges per Serving:
2 1/2 Lean Meat
3 1/2 Fat.
Copyright 2006-2022 by Keith Langeneckert. All rights reserved.