Sliced hot dogs, canned corn, diced red bell pepper and two grated cheeses are layered in a foil pan and air-fried at 180 °C / 350 °F for 10 minutes. The hot dogs go on top so their edges brown; mozzarella gives the stretch and cheddar the flavor. Served on ciabatta toasted in butter. Serves 4 as a snack.
Instructions
- 1
Slice the hot dogs into coins. Grate the cheddar and the mozzarella into the same grater. Dice the red bell pepper small.
- 2
Layer in a foil pan that fits the air fryer basket: corn first, then both cheeses, then the pepper, then the hot dog coins on top. Do not mix.
- 3
Air-fry at 180 °C / 350 °F for 10 minutes until the cheese is melted and the hot dog edges are browned.
10:00 - 4
Meanwhile melt a piece of butter in a frying pan until it foams. Lay the ciabatta in cut side down and toast until deep golden.
- 5
Stir the dip once so the cheese coats everything, then pile it onto the toast and serve hot.
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Notes from our kitchen
Keep the hot dogs on top: that is the only layer that browns, and mixed in they stay pale. Dice the pepper small so it softens in the 10 minutes. Cheddar alone does not stretch and mozzarella alone is bland, so both are needed. Grate straight into the grater and tip it into the pan to skip a bowl.
Variations
- Smoked sausage. Swap the hot dogs for sliced smoked sausage or kielbasa. Same time, same temperature.
- With heat. Add a sliced jalapeño or a pinch of chili flakes to the pepper layer.
Frequently Asked Questions
Can I use a different cheese?
Keep the mozzarella for the stretch and swap the cheddar for gouda or any melting cheese with flavor.
Can I make it in the oven?
Yes, 200 °C / 400 °F for about 12 minutes in an ovenproof dish until the cheese bubbles and the hot dogs brown.
Why is the dip watery?
The corn was not drained or the pepper was cut large and released juice. Drain the corn well and dice the pepper small.
How do I store leftovers?
Refrigerate in a covered container for up to 2 days. Reheat in the air fryer at 180 °C / 350 °F for 4–5 minutes; the microwave makes the cheese rubbery.
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