YIELD: 2 quarts of sauce for 48 hot dogs PORTION (Serving Size): 2-3 Tbsp per 1 hotdog
Large dice the extra melt cheddar cheese.
Place a large saucepot on the stove and add the heavy cream to the pot. Turn heat to medium high and bring the cream to a simmer but not boiling. Once simmering, turn the heat to low. Add the diced cheese into the pot of cream and place a lid on the pot. Let the cheese melt slowly on very low heat for approximately 20 minutes, stirring often to prevent the cheese sauce from scorching to the bottom of the pot.
When the cheese sauce is completely melted and smooth, add the CHA! by Texas Pete®.
Crumble the bag of Green Mountain Gringo Corn Chips into small bits to be sprinkled on the hot dog as a garnish.
Cook the hot dogs with your preference of cooking style and top each hot dog with approximately 2-3 tablespoons of the spicy cheese sauce followed by a sprinkle of GMG corn chip crumbles for a little crunch.