Cheese-Stuffed Hot Dogs

From Every Day with Rachael Ray March 2009

4 franks

2 Tbsp grill seasoning

2 deli slices sharp cheddar cheese, cut into 1/2" strips

2 Tbsp EVOO

2 small onions, sliced 1/4" thick

2 Tbsp brown sugar

1 tsp finely chopped chipotle in adobo sauce, plus 1 tsp adobo sauce

Salt

2 Tbsp butter, melted

4 hot dog buns

 

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese. 
2. 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. 
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.