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.
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
HOT DOG CURLY FRIES
Provided by Jeff Mauro, host of Sandwich King
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
- Mix the ketchup and jam together in a bowl and serve.
- Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
- Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.
STUFFED JALAPENOS
These scrumptious jalapeno peppers are stuffed with cheese, wrapped in sausage and baked. They are great for spicing things up at Thanksgiving and are always requested.
Provided by Brenda Smith
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Slice peppers lengthwise, remove seeds and core; fill with cheese.
- Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
- Roll peppers in spicy seasoned coating mix.
- Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 6.6 g, Cholesterol 24.3 mg, Fat 12.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 5.2 g, Sodium 677.5 mg, Sugar 1.2 g
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!
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