Jalapeno Poppers are one of my favorite foods. When I saw these hot dogs from the Drink and Dish blog, I couldn't wait for an opportunity to give them a try. Hot dogs are more of a summertime grill food around here, but I've gotten into a cooking rut and decided to put them into the rotation last night.
I used my greek yogurt earlier in the week, so I subbed some sour cream instead. Jarred minced garlic and pickled jalapeno slices instead of the fresh. I like the New England style buns, buttered and cooked on a griddle pan. Once they were done, I cooked the hot dogs on the same pan.
These were awesome, and such a nice change from the traditional ketchup/mustard/relish combination. I'll definitely be making them again and again. Thank you to Ari at Drink and Dish for the recipe, looking forward to checking out her site and finding more winners like this one!
* Exported from MasterCook *
Jalapeno Popper Hot Dogs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz cup cream cheese (softened)
2 tbsp light sour cream
Jarred minced jalapenos
Jarred minced garlic
2 all beef hot dogs (or turkey dogs)
2 slices center cut bacon
2 New England Style hot dog buns
Approx 2 tbsp freshly shredded mexican blend cheese
Combine cream cheese, sour cream, garlic and jalapenos in a food processor and pulse until creamy.
Heat grill or griddle pan to medium heat. Coat pan with a teaspoon of butter (or use cooking spray) and cook hot dog rolls until golden brown on both sides.
Wrap hot dogs with bacon and secure with toothpicks. Cook until the bacon is crispy and the hot dogs are hot (about 5 mins).
Put hot dog into buns, top with cream cheese mixture. Sprinkle with Mexican blend cheese and some additional jalapenos if desired.