Mini Chili Cheese Dogs
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Mini chili cheese dogs are the kind of fun party food that disappears in minutes. They’re bite-sized, topped with chili, and cheesy. I love making these when I have leftover chili, but canned works too, so they’re ready in just 20 minutes. They’re perfect for game days, family movie nights, or a quick snack for kids and their friends.
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Easy party foods are my jam, and these little bites check all the boxes. With cocktail franks tucked into sweet Hawaiian rolls, they come together fast and make it so simple to feed a crowd. I love using leftover chili or dumping canned chili from my pantry to keep things extra easy. Whether you’re hosting game day or just need a fun snack platter, these mini chili cheese dogs always hit the spot.
Helpful Tips & Variations
- Use your favorite toppings. These mini chili cheese dogs are super versatile. Try diced red onion, scallions, jalapeño slices, or even a drizzle of sour cream for extra flavor. A little crumbled bacon or candied jalapeños can also take them up a notch.
- Don’t overfill. A spoonful of chili and a sprinkle of cheese are plenty. Too much filling makes them messy and harder to eat in one bite, and part of the charm is that they’re neat finger food.
- Air fry or boil the cocktail franks. Purchase whatever cocktail franks you love. Lil Smokies, Nathans, Boar’s Head, etc all work. Precook them before adding them to the sliders by boiling for 5 minutes or air fry at 400F for 4-5 minutes.
Mini Chili Cheese Dogs
Ingredients
- 24 count Kings Hawaiian Original Sweet Rolls
- 24 cocktail franks
- 1 cup chili, warmed
- 1 cup shredded cheddar cheese
- 1/3 cup finely diced red onion
- 1 scallion, diced, for garnish
Instructions
- Preheat the oven to 350°F. Line a 15×10 rimmed baking sheet with parchment paper.
- Gently separate the rolls into individual pieces and slice the tops down the center 3/4 of the way through—make sure not to cut all the way through. Place on the prepared baking sheet.
- Cook the cocktail franks in boiling water for about 5 minutes, then drain (or air fry at 400°F for 4 to 5 minutes).
- Place a cocktail frank into each of the slits in the buns.
- Top each frank with an equal amount of chili. Then sprinkle with cheddar cheese and diced red onion.
- Place them onto the center rack of the oven. Bake for about 5 minutes or until the cheese is melted.
- Garnish with diced scallions. Serve warm and enjoy!
Video
Notes
- If you don’t have Hawaiian rolls, use regular hot dog buns. Just cut them into smaller portions.
- For vegetarians: Use vegetarian chili and veggie dogs.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mini Chili Cheese Dogs Step by Step
Slice the rolls: Preheat the oven to 350°F and line a 15×10 rimmed baking sheet with parchment paper. Gently separate the 24-count package of King’s Hawaiian Original Sweet Rolls into individual pieces and slice the tops down the center about three-quarters of the way through, being careful not to cut all the way. Arrange the rolls on the prepared baking sheet.
Cook and assemble the dogs: Cook 24 cocktail franks in boiling water for about 5 minutes, then drain. (Or you can air fry them at 400°F for 4 to 5 minutes.) Tuck one cocktail frank into each slit in the rolls.
Top the dogs: Divide and spoon about 1 cup of warmed chili evenly over the franks. Sprinkle the tops with 1 cup of shredded cheddar cheese and 1/3 cup finely diced red onion.
Bake the chilli dogs: Transfer the baking sheet to the center rack of the oven and bake for about 5 minutes, until the cheese is melted.
Garnish and serve: Finish with a garnish of 1 diced scallion. Serve warm and enjoy!
Serving Suggestions
These mini chili cheese dogs are perfect on their own, but I love putting them out as part of a whole spread. Serve them alongside a big bowl of tortilla chips with pico de gallo or queso, a platter of fresh veggies with ranch dip. Add in crowd-pleasers like wings, air fryer nachos, or a cheesy spinach artichoke dip, and you’ve got the ultimate game day or party table where there’s something for everyone to enjoy.
How to Store Leftovers
Store any leftover mini chili cheese dogs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 325°F oven for about 8–10 minutes, just until heated through and the rolls are soft again. You can also pop one or two in the air fryer at 350°F for a couple of minutes if you want them extra toasty. I don’t recommend freezing once they’re assembled with chili, since the rolls can turn soggy.
More Crowd-Pleasing Game Day Snacks
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Yes I made these especially for my husband while I was away for a few days. They are such a great little surprise! We both liked them! Thanks for a fast easy and delicious dish!
Amy..these “Dogs” are the Best looking thing I’ve seen all week.. Thank you so much, you are a genius. Cannot wait to plate them today.