Bacon Cheddar Jalapeño Corn Dogs Recipe 445

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JALAPENO DANGER DOG



Jalapeno Danger Dog image

Food truck and Instagram-worthy, these spicy "dogs" are a bit deceiving. What looks like a regular hot dog are really twin cheese-and-sausage-stuffed jalapenos that have been wrapped in bacon and grilled. A chipotle mayo doubles the spice.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 9

1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons chipotle in adobo sauce
4 ounces pepper jack cheese, cut into 2- by 1/4- inch sticks
6 large jalapenos, halved, stemmed, ribs and seeds removed
8 ounces fresh hot Italian sausage, casings removed (from about 2 sausages)
12 strips bacon
6 hot dog buns
Chopped scallions, for topping

Steps:

  • Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs.
  • Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo.
  • Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions.

BACON CHEDDAR JALAPEñO CORN DOGS RECIPE - (4.4/5)



Bacon Cheddar Jalapeño Corn Dogs Recipe - (4.4/5) image

Provided by Venzie

Number Of Ingredients 18

3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
2 large eggs
8 hot dogs
8 bacon strips, cooked and chopped
1 cup cheddar cheese, shredded
3 jalapeños, chopped
1/2 cup flour, for dredging
vegetable oil for frying
For the sweet and spicy mustard sauce
3 tablespoons yellow mustard
3 tablespoons spicy brown mustard (or Dijon)
3 tablespoons honey
1 to 2 teaspoons sriracha

Steps:

  • 1.Heat vegetable oil (about 4 inches) in a large pot, over medium-high heat. 2.In a large bowl whisk together the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Fold in the cooked crumbled bacon, shredded cheese, and chopped jalapeños. Pour into a tall drinking glass. 3.Skewer the hot dogs with a thin popsicle stick. Dredge the skewered hot dogs in flour and dust to shake excess. Dip the floured hot dogs into the glass filled with the corn batter. Lift and dunk again to fully coat. 4.Carefully lay the coated corn dog into the hot oil. Cook about two at a time so you don't overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating. 5.To make the sauce: Whisk everything together in a small bowl. Serve with the hot corn dogs. The corn dogs, once fried, can be frozen. Lay them out on a baking sheet and place in the freezer until completely frozen. Transfer to a freezer storage bag or freezer-safe airtight container. Reheat them in a 350° oven for about 10 minutes. Enjoy!

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