**Note: I have updated the red velvet cake recipe because I made a pretty big error in recalling why it’s best to use buttermilk only. I happened to re-read Rose’s recipe and realized I misunderstood what she’d said, so if this matters to you, please refer back to the post to get the correct information.**
I’m just going to go ahead and apologize right now before I go any further. I’m sort of on a comfort food (i.e. high calorie, delicious, and unhealthy food) kick right now, perhaps because the weather is getting cooler, and there is absolutely nothing healthy about this. Actually, you could make it significantly healthier depending on what type of ingredients you choose to use (low-fat turkey chili, nitrate-free turkey hot dogs, reduced fat cheese, whole wheat tortillas), but I’m not going to lie and tell you I made any of those choices. This is pure, delicious, evil.
I really had no choice. The recipe, which originates from Allrecipes, has been haunting me for three years now. I first ran across it on MySpace when a friend, Kimberly V., blogged the recipe. Then Debbi blogged the recipe a few months ago, reminding me that I wanted to try it. I prefer to eat healthy & lighter meals to balance the decadent desserts I make (and eat!) on a much too regular basis, so I had been fighting it the whole time, trying to forget I ever saw it. But I finally buckled under the pressure of Debbi’s delicious pictures.
I’m not going to lie and tell you I regret it, either. Like I said, pure, evil, deliciousness. And it can’t get any easier than this!
Chili-Cheese Dog Casserole
2 (15 oz.) cans chili with beans
1 (16 oz.) package hot dogs
8 (8-inch) flour tortillas
1 (8 oz.) package cheddar cheese, shredded
Preheat oven to 425 F. Spray a 9 X 13-inch baking dish with oil and spread 1 can of chili over the bottom . Roll up hot dogs inside tortillas and place in baking dish, seam side down, on top of chili layer. Top with remaining can of chili and sprinkle with cheese. Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes. Serve hot.
*Veronica’s notes: I have no idea what size my casserole dish is, but I know it’s a couple inches smaller on each side than a 9×13 and the dogs fit perfectly in it. I found my chili didn’t go very far, so I added a can of salsa-style fire roasted tomatoes & green chiles in puree to the top along with the chili. A can of Rotel, as Debbi used, would be perfect. I highly recommend shredding your own cheese to get a magnificent gooey melt. If your cheese is going to come into contact with the foil you place on top, generously spray the foil on one side with oil and place that side down over the pan, otherwise the cheese will stick to your foil and come off when you remove it.
Recipe source: Allrecipes