10-Minute Chili Cheese Dog Nachos
These over-the-top nachos layer thick-cut tortilla chips with chili, sliced all-beef hot dogs, a homemade cheese sauce, and a double layer of melted cheddar and Monterey Jack until everything is bubbly and gooey. Done in 10 minutes and served straight from the tray, they’re the ultimate lazy-day, game-day, any-day kind of meal!
Equipment
- Current Backyard Model P+ Pizza Oven linked here
- Cast Iron Skillet
- Whisk
Ingredients
For the Nachos:
- 1 bag thick-cut tortilla chips
- 4 all-beef hot dogs, sliced into thin rounds
- 1 can, 15 oz chili, with or without beans
- 2 cups shredded sharp cheddar, freshly grated from a block
- 1 cup shredded Monterey Jack, freshly grated from a block
For the Cheese Sauce:
- 1 cup shredded sharp cheddar, freshly grated
- ½ cup evaporated milk
- 1 tsp hot sauce
- ½ tsp garlic powder
For Topping:
- Sour cream, for dolloping
- Diced tomato
- Pickled jalapeño slices
- Sliced green onion
Instructions
- Make the cheese sauce. Add the evaporated milk to a small saucepan over medium-low heat until steaming. Add the shredded cheddar one handful at a time, whisking constantly until completely melted and glossy. Add the hot sauce and garlic powder and stir to combine.
- Preheat the oven to its highest setting or use a countertop pizza oven. Spread the tortilla chips in a single generous layer on a baking tray or cast iron skillet. Spoon the chili generously and evenly over the chips. Scatter the hot dog rounds evenly over the chili. Drizzle the entire cheese sauce generously and evenly back and forth over the hot dog layer. Scatter the shredded cheddar and Monterey Jack evenly and generously over the entire surface as the final layer.
- Cook for 4–5 minutes until the shredded cheese is completely melted, dramatically bubbly, and the hot dog slices are slightly caramelized and sizzling at the edges.
- Remove immediately and add dollops of sour cream across the surface. Scatter the pickled jalapeños and diced tomatoes over the top. Finish with sliced green onion piled generously in the center.
- Serve immediately directly from the tray.
Notes
- Grate the cheddar and Monterey Jack from a block, pre-shredded cheese has anti-caking starch that prevents it from melting into that gooey, stretchy layer you want.
- Layer the cheese sauce under the shredded cheese so it acts as glue between the chili and the melted cheese on top. This keeps the nachos stacked and loaded instead of falling apart.
- Slice the hot dogs thin so they cook through quickly and get slightly caramelized and crispy at the edges in the short cook time.
- Serve immediately, these don’t hold! The chips start absorbing moisture from the chili within minutes, and soggy nachos are a tragedy.
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