Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray

• 4 franks
• 2 tablespoons McCormick grill seasoning
• 2 slices sharp cheddar cheese, cut into 1/2-inch strips
• 2 tablespoons extra virgin olive oil
• 2 small onions, sliced 1/4-inch thick
• 2 tablespoons brown sugar
• 1 teaspoon finely chopped chipotle chile in adobo, plus 1 teaspoon adobo sauce
• salt
• 2 tablespoons butter, melted
• 4 hot dog buns

1. Preheat the broiler.
2. Make a slit lengthwise down each frank, being careful not to cut all the way through.
3. Place the grill seasoning and franks in a plastic bag; shake to coat.
4. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
5. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
6. Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
7. Assemble the hot dogs and top with the caramelized onions.

franks, grill seasoning, cheddar cheese, extra virgin olive oil, onions, brown sugar, chipotle chile, salt, butter, hot dog buns

Taken from www.food.com/recipe/cheese-stuffed-hot-dogs-with-spicy-onions-rachael-ray-354432 (may not work)