Let’s prepare these fun and flavorful “Bandito Chili Dogs”:

1. Prepare Slow Cooker and Sauce:

• Grease the insert of your 3-quart (or similar sized) slow cooker with non-stick cooking spray or a little oil/butter.
• Place the hot dogs in the bottom of the greased slow cooker. They can be arranged in a single layer or slightly overlapping if needed.
• In a large bowl, combine the two cans of chili without beans, the undiluted condensed cheddar cheese soup, and the can of chopped green chiles. Stir these ingredients together until well blended.
• Pour this chili-cheese sauce mixture evenly over the hot dogs in the slow cooker.

2. Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW heat setting for 4-5 hours. This allows the hot dogs to heat through completely and absorb some of the flavors from the sauce, and for the sauce flavors to meld.

3. Prepare Buns and Toppings (Near End of Cooking Time):

• About 15-20 minutes before serving, warm the hot dog buns. You can warm them in a low oven, a toaster oven, or briefly in the microwave.
• Prepare your toppings: Ensure the onion is chopped, corn chips are coarsely crushed, and cheddar cheese is shredded.

4. Assemble and Serve the “Bandito Chili Dogs”:

• Once the cooking time is complete and the hot dogs and sauce are hot, carefully place one cooked hot dog into each warmed bun.
• Ladle a generous amount of the hot chili-cheese mixture from the slow cooker over each hot dog.
• Sprinkle the top of the chili-cheese sauce with chopped fresh onion, a generous amount of coarsely crushed corn chips, and a sprinkle of shredded cheddar cheese.
• Serve immediately while hot and enjoy your loaded “Bandito Chili Dogs”!

An incredibly easy way to serve up a crowd-pleasing favorite