| Level: | Intermediate |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 hot dogs |
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 hot dogs |
Ingredients
- Neutral-flavored oil, for frying
- 2 jalapeño peppers
- 1/2 cup whipped chive cream cheese
- Kosher salt and freshly ground black pepper
- 4 beef hot dogs
- 4 split-top hot dog buns, preferably sesame seed or poppyseed, toasted
- 6 ounces nacho cheese sauce, warmed
- 1/2 cup chopped store-bought fried jalapeños or fried onions
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 285 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 407 mg |
| Serving Size | 1 of 10 servings |
| Calories | 285 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 46 mg |
| Sodium | 407 mg |
Reviews
OMG!! Sunny, girl this was so amazing. I did not fry my hotdog. My husband cooked the hotdog in the smoker. We absolutely loved this. This is now my go to hot dog recipe. I may try it fried next time.
I am going to try the jalapeño cheese mixture on Katie Lee’s Carrot dog.
I am going to try the jalapeño cheese mixture on Katie Lee’s Carrot dog.
Watching a rerun of the episode. Do you think this will work for a vegan hotdog?
Really good and easy!! Love the crunch!
Ooey gooey yum!!!
These were tasty. I made it according to the recipe, except I did not use that much oil. I thought that sounded excessive. I put about 1/4 inch oil in a cast iron skillet. I cut the peppers into long strips (quartered) and cooked in the oil. I then used the remaining oil in the skillet to cook the hotdogs. I increased the amount and made 6 hotdogs. I did not used the entire amount of cream cheese, but had plenty to spread on 6 buns. I bought a can of nacho cheese sauce and warmed it on the stove.
If you do this recipe you could use jalapeños from a jar which would save some time.
If you do this recipe you could use jalapeños from a jar which would save some time.
This seems like a weird recipe, but it’s amazing. My husband was skeptical, but said they were the best hot dogs ever.
I made these with smoked elk and pork brats and they turned out great. I would avoid the fried jalapeños though. First, they weren’t necessary (I had plenty of roasted jalapeños in my cream cheese). More importantly, the new (rhymes with benches) crispy jalapeños had a nasty funk to them.
I made these with grilled brats, but fried dogs would’ve been just as yummy! I just used regular ole brick cream cheese to mix the jalapenos in as that’s what we had on hand. We couldn’t find fried jalapenos, so we crunchified these with crunched up spicy potato chips a top the nacho cheese and DAANNNGGGG!!!
I haven’t tried this recipe yet, but I love watching her recipies. I am going to try this with beef brats. How can that go wrong!
Sunny, this looks so good. I grew up in Phillipsburg, NJ, eating Jimmy’s hot dogs – I think it still exists there – go find it. Fried to perfection, the best way to enjoy a hot dog. You go, girl!