Glamour Dogs

Glamour Dogs are a 1950s-era party snack that’s still a hit with kids and adults alike: hot dogs split down the middle, stuffed with a crunchy, cheesy filling, and baked until the cheddar melts and bubbles.

The filling is what makes these more than just baked hot dogs. Crushed corn chips give it crunch, grated cheddar brings the gooey melt factor, minced onion adds sharpness, and tomato sauce with Worcestershire sauce ties everything together with a tangy, savory backbone. It’s basically nachos meets hot dog in one bite.

Splitting the hot dogs lengthwise creates a canal that holds the filling in place while baking. Pack it in generously. The filling shrinks slightly as the cheese melts and the corn chips absorb the tomato sauce.

Twelve minutes in the oven is all these need. The hot dogs are already cooked, so you’re really just melting the cheese, warming everything through, and getting those corn chip edges toasty. Overcooking dries out the hot dogs and turns the filling hard.

Kitchen Tips

• Crush the corn chips into small pieces but not into powder. You want some crunch left after baking
• Use sharp cheddar for the strongest flavor. Mild cheddar melts the same but doesn’t punch through the other ingredients
• Line the baking dish with foil for easy cleanup. Melted cheese baked onto a pan is no fun to scrub
• These can be assembled ahead of time and refrigerated. Just add a minute or two to the baking time

Variations

• Jalapeño glamour dogs: Add a tablespoon of diced jalapeño to the filling for a spicy kick
• BBQ style: Replace the tomato sauce with barbecue sauce for a smoky-sweet version