Ingredients
8 Chicago-style beef hot dogs (4 ounces each)1 cup shredded Colby-Monterey Jack cheese1 bottle (8 ounces) taco sauce8 hot dog buns, split1 cup refried beansShredded lettuce1 large tomato, chopped24 pickled pepper ringsMinced fresh cilantro
Preparation
Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese.
Place in an ungreased 13x9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted.
Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro.
