First Down Dogs (using corn muffin mix)

1 1⁄2 teaspoons canola oil
1⁄2 cup chopped red bell pepper
1⁄2 cup chopped sweet onion
1 4-ounce can chopped green chiles with juices
1 pound hot dogs, sliced in 1⁄4-inch pieces
1 tablespoon prepared mustard
1 large egg
3⁄4 cup milk
1 teaspoon dried oregano leaves
1⁄8 teaspoon cayenne pepper
1⁄4 teaspoon black pepper
1 (6 1⁄2-ounce) packet corn muffin mix
1 cup grated extra sharp Cheddar cheese, DIVIDED
Non-stick cooking spray

Heat oil in a large heavy skillet over medium-high heat. Add bell pepper and onion and sauté until vegetables are soft. Remove from heat and place in a large bowl. Add green chiles. Measure 1⁄4-cup vegetables and reserve.

In same skillet, saute hot dogs until they are lightly brown. Add to vegetables. Stir in mustard and mix thoroughly.

Beat egg in another large bowl. Whip in milk, oregano and peppers.

Add the corn muffin mix and stir just until blended; batter will be slightly lumpy. Fold in remaining cheese and then fold in vegetable/hot dog mixture.

Spray in a 9x9-inch glass baking dish with non-stick cooking spray. Pour mixture into dish and sprinkle reserved vegetables and remaining cheese on top.

Bake in a preheated 375 degree F oven for 25 minutes or until lightly browned. Allow to rest for 5 minutes before cutting into squares.

Servings: 4-6
Source: National Hot Dog and Sausage Council