Jalapenos seem to be monstrous at the grocery store compared to their size from a few years back. I used this large size to my advantage, and was able to case a whole hot dog and some cheese inside a couple of cut jalapenos. The fun thing about this recipe is that you could make a whole dozen of them easily, pop em into a zip lock, and head out to your nearest B.Y.O.M. party (Bring Your Own Meat), camp fire, or other communal grilling situation.
Make sure you grab the biggest jalapenos you can fine. Get extra just in case.
Fist cut your dogs in half and put some cheese slices in the center.
Hollow out the jalapenos and you’re ready to go.
It wasn’t too hard to squeeze the dog in there.
I lost some of the cheese while I was grilling this thing, but if I was paying attention and flipping it better, I wouldn’t have lost as much.
You have to cook it longer to make sure the pepper is blackened and tender not crunchy. If you succeed you end up with a super tasty twist on two summer classics!
Jalapenos can vary on spice level, but if you get all the seeds out these shouldn’t be too bad to eat.
Jalapeno Popper Dog
- 4 thin hot dogs
- 12 large jalapenos
- cheddar cheese
- hot dog buns
- hot dog toppings
- cut the hot dogs in half
- Cut the top and bottom off the jalapenos and hollow them out, removing any insides.
- Press some cheese slices in between the two halves of the hot dog, and stuff the hot dog through the hollow jalapeno. You should be able to put 3 jalapenos on each hot dog.
- Grill the jalapenos low and slow until the hot dogs are warmed through and the jalapeno is soft and the cheese is starting to melt.
- Serve in a griddled hot dog bun and top with whatever you like on your hot dog.