Grilled Jalapeño Dogs With Spicy Jicama Slaw Recipes

GRILLED HOT DOGS WITH SPICY JALAPEñO TOPPING

Grilled Hot Dogs with Spicy Jalapeño Topping image

How do you make grilled hot dogs even better? Top 'em with a creamy, spicy mixture featuring jalapeños, jicama and plum tomatoes!

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 OSCAR MAYER Selects Uncured Angus Beef Franks
4 hot dog buns
1/2 cup chopped peeled jicama
1 large plum tomato, seeded, chopped
2 green onions, sliced
1 fresh jalapeño pepper, chopped
3 Tbsp. KRAFT Real Mayo
1 tsp. chili powder
1/2 tsp. lime juice
1/2 cup tightly packed shredded lettuce

Steps:

Heat grill to medium heat.
Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
Fill buns with franks, lettuce and jicama mixture.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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

Ingredients

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.

REFRESHING SWEET AND SPICY JICAMA SALAD (VEGAN)

Refreshing Sweet and Spicy Jicama Salad (Vegan) image

I made this as a side dish with some grilled basil chicken and spicy Italian chicken sausages; it was perfect! If you don't like spicy food, just cut back on the Thai chiles. My boyfriend and I loved it!

Provided by Lindsey Pfeiffer

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 large jicama, peeled and julienned
2 navel oranges, peeled and cut into chunks
1 large red bell pepper, cut into bite-size pieces
½ hothouse cucumber, diced
3 small sweet yellow peppers, sliced
2 small sweet orange peppers, sliced
4 radishes, thinly sliced
3 Thai chile peppers, minced
½ jalapeno pepper, diced
½ bunch cilantro, chopped
1 lemon, juiced
ground black pepper to taste

Steps:

Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 28.3 g, Fat 0.5 g, Fiber 12.4 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 7.8 g

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

Ingredients

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.

SPICY JALAPENO COLE SLAW

Spicy Jalapeno Cole Slaw image

This slaw is great with anything BBQ'd or grilled. You are the captain of spice, you create the heat with the jalapenos you add in. You can actually leave them out and just use a drop or two of hot sauce or red pepper flakes or even a pinch of cayenne. However you make this, it's sure to be a hit! Note: I serve this in tortillas as a vegetable taco, or with meat. I also place some of the slaw on a plate and top with grilled steak, chicken, or catfish. So good!

Provided by FLUFFSTER

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 head green cabbage, should be about 2 1/2 cups (can use red cabbage, or a combo of both)
1 medium red onion, halved lengthwise, and thinly sliced
3 medium jalapeno peppers, sliced thin
3 tablespoons olivado avocado oil (can use vegetable, grapeseed or walnut oil)
2 tablespoons rice wine vinegar
2 limes, juice of, about 1/4 cup
1 tablespoon granulated sugar (can use Splenda)
2 teaspoons prepared wasabi powder

Steps:

In a large bowl, mix the cabbage, red onion, and jalapeno slices.
In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar, and wasabi powder.
Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper.

Nutrition Facts : Calories 138.1, Fat 10.7, SaturatedFat 1.2, Sodium 11.5, Carbohydrate 11.3, Fiber 2.1, Sugar 7, Protein 1.3