Grilled Jalapeño Dogs With Spicy Jicama Slaw Recipes

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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.

JICAMA SLAW WITH JALAPENO DRESSING



Jicama Slaw With Jalapeno Dressing image

This can be a great low carb salad if using Splenda instead of sugar. Allow at least 1 hour chilling time for the flavors to meld.

Provided by Mercy

Categories     Onions

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups peeled jicama, julienned into match-sized strips
1 1/2 cups bell peppers, julienned into match-sized strips
1 small red onion, thinly sliced
1/4 cup peanut oil
1/3 cup snipped fresh cilantro
2 tablespoons red wine vinegar
1 small fresh jalapeno, seeded and finely chopped
1 minced garlic clove
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

  • Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
  • Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
  • Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

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