Tummy Dogs Recipe
- 8 bacon strips
- 8 hot dogs
- 4 ounces Monterey Jack cheese, cut into strips
- 1/4 cup butter or margarine, softened
- 1/4 cup Dijon mustard
- 8 hot dog buns
- 1 small onion, thinly sliced
- 1 (4 ounce) can diced green chilies
- Partially cook bacon; drain on paper towels. Cut a 1/4-in. lengthwise slit in each hot dog; place cheese in each slit. Starting at one end, wrap bacon in a spiral around hot dog; secure with toothpicks. Split buns just halfway. Combine butter and mustard; spread inside buns. Set aside. On a covered grill over medium heat, cook hot dogs with cheese slide down for 2 minutes. Place buns on grill with cut side down; grill until lightly toasted. Remove toothpicks from the hot dogs; serve in buns with onion and chilies if desired.
