Nacho Dogs with Homemade Cheese Sauce

This is a random recipe that came about when looking at a few odds and ends in the refrigerator and trying to figure out how to use them up. My daughter has a habit of asking for hot dogs, eating one or two of them and then ignoring them. No one else really eats hot dogs, unless I cook them up into something or do something "special" with them. I stumbled across a recipe for "nacho dogs" and it got the wheels turning. Could I used what I had to make a good cheese sauce and go from there? Why yes, yes I could!

I used this cheese sauce to make a gorgeous pan of nachos as well - but that's for another day! Today it was featured on some grilled hot dogs with toasted buns and topped with crushed chips and a sprinkling of fresh diced avocado and tomatoes - my family loved these and I those leftover hot dogs and buns disappeared super fast!

Homemade Cheese Sauce

1/4 cup butter
1/4 cup flour
1 12-oz can evaporated milk
1 10-oz can diced tomatoes with chilies
8-oz shredded sharp cheddar cheese
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/16 teaspoon cayenne pepper
1/2 teaspoon salt

  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and allow flour to cook for about a minute.
  2. Whisk in the evaporated milk until roux is smooth and bring to a simmer, it will begin to thicken. Stir in the cheese and allow cheese to melt until smooth.
  3. Add in the diced tomatoes and all remaining seasoning ingredients. Stir to combine.
  4. Taste, adjust seasoning as needed.
  5. Serve immediately, sauce will thicken as it stands - thin with additional milk or a little broth if it becomes too thick. 

Nacho Dogs
makes 1 hot dog

1 hot dog
1 bun
toppings: homemade cheese sauce (above), diced tomatoes, diced avocado, crushed tortilla chips, etc.


  1. Grill the hot dog(s) as desired (I used my Cuisinart Griddler), and toast the bun(s) in the oven for about 5-8 minutes at 350 degrees.
  2. Assemble by placing grilled hot dog on toasted bun, and drizzle with cheese sauce, add a good amount of crunchy crushed tortilla chips, and top with a sprinkling of diced tomatoes and avocado (or other favorite "nacho" toppings as preferred)!


Popular Posts