THE JALAPENO HOT DOG
Steps:
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JALAPENO DANGER DOG
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
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.
SUNNY'S JALAPEñO POPPER HOT DOGS
Steps:
- For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels.
- Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalapeños. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalapeños, cream cheese and salt and pepper to taste in a bowl.
- For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalapeños.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
- Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
- Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.
CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY
Here's what you need: hot dogs, thin slices of cheddar cheese, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, black pepper, milk, egg, jalapeño, peanut or vegetable oil, mustard, wooden skewer
Provided by Hector Gomez
Categories Dinner
Yield 4 serving
Number Of Ingredients 14
Steps:
- Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
- In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
- Enjoy!
HOT DOGS IN HOT JALAPENO PEPPER SAUCE
This recipe came from a friend of my mothers back when I was in junior high. It has such a unique flavor you can't help but like it. Great with crackers.
Provided by Jesidoll
Categories Peppers
Time 2h30m
Yield 6 quarts
Number Of Ingredients 7
Steps:
- In a large pot mix first five ingredients and bring to a boil.
- Add hot dogs and cook until peppers look wilted.
- Pour into jars.
- Add one garlic clove per jar.
- Seal tightly and let sit in water bath for 30 minutes.
Nutrition Facts : Calories 2125.4, Fat 141.9, SaturatedFat 36.2, Cholesterol 120.6, Sodium 6020.3, Carbohydrate 191.3, Fiber 6.9, Sugar 164.2, Protein 39
BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY
Here's what you need: cream cheese, shredded cheddar cheese, garlic powder, ground pepper, large jalapeñoes, brown sugar, beef hot dogs, bacon, hot dog buns
Provided by Mike Price
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
- Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
- Butterfly the hot dogs.
- Stuff them with a few spoonfuls of the filling.
- Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
- Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
- Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
- Remove the toothpicks and serve in buns with your desired toppings.
- Enjoy!
Nutrition Facts : Calories 980 calories, Carbohydrate 35 grams, Fat 71 grams, Fiber 1 gram, Protein 48 grams, Sugar 12 grams
GRILLED JALAPEñO-ONION HOT DOGS
Dress your grilled hot dog in something special tonight. We're thinking Worcestershire sauce, soy sauce, onions and jalapeño peppers.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium heat.
- Grill wieners 7 to 9 min. or until heated through, turning occasionally.
- Meanwhile, heat oil in medium skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Add next 3 ingredients; cook 3 min. or until most of the liquid is absorbed. Remove from heat.
- Spread cut sides of buns with mayo, then mustard. Fill with Singles, tomatoes, wieners and onion mixture.
Nutrition Facts : Calories 450, Fat 30 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CRESCENT JALAPEñO HOT DOG MUMMIES
Turn your table into a fright fest with these deliciously spooky Crescent Jalapeño Hot Dog Mummies. Wieners, cheese-stuffed jalapeño peppers and crescent rolls topped with olives for eyes make for festive hot dog mummies your guests are sure to love.
Provided by My Food and Family
Categories Halloween Appetizers
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F
- Mix cream cheese, shredded cheese and dry seasonings until blended; spoon into pepper halves.
- Cut wieners crosswise in half, then cut each half into 4 lengthwise strips. Place over stuffed peppers.
- Unroll crescent dough onto lightly floured cutting board; press into 12x8-inch rectangle, firmly pressing perforations and seams together to seal. Cut crosswise into 16 (1/2-inch-wide) strips.
- Wrap 1 dough strip around each stuffed pepper half; place, filled sides up, on parchment-covered baking sheet.
- Whisk egg and water until blended; brush onto dough. Gently press 2 olive slices into dough on each stuffed pepper for the mummy's eyes.
- Bake 15 min. or until golden brown.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.7262 g, Sugar 0 g, Protein 5 g
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