Remember that no matter how you top these delectable treats, if you’re grilling them, you should use tongs or you’ll lose those tasty juices if pierced with a fork!
Jalapeno Popper Hot Dogs (or as I call them “Hot Diggity Dogs”)
12 extra large jalapeños
8 slices American cheese
4 thin hot dogs, halved lengthwise
Favorite toppings such as onion, salsa, bacon, avocado, etc.
Heat grill to high. Create a hollow tube with your jalapenos by slicing off the tops and bottoms, and digging out the seeds with a paring knife. I like to cute where the jalapeno starts to narrow.
Take your halved hot dog pieces and place rectangles of cheese between them. The cheese should be the same width of your dogs.
Stuff hot dogs into jalapeño tubes. I find that 2 or 3 jalapenos should fit around each hot dogs
Grill until jalapenos are nice and charred, but be careful with how much cheese spills out!
Serve on a bun with your favorite toppings like, grilled onions, salsa, and avocado chunks!
4 slices bacon
4 hot dogs
1/2 cup mayo
4 hot dog buns
1 cup shredded lettuce
1 cup thinly sliced tomatoes
Preheat oven to 425°. Wrap a slice of bacon around each hot dog.
Use a few toothpicks to secure bacon on the dog. Place on a baking sheet and bake until the bacon is crispy.
Spread a bit of mayonnaise onto each hot dog bun, then lettuce and tomatoes inside.
Top with bacon-wrapped hot dog and serve while hot!
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