These jalapeno popper hot dogs are wrapped in bacon and topped with a sweet, spicy hot pepper jelly! All of the flavors of jalapeno poppers on a bun!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Cuisine: Entrees
Servings: 6hot dogs
Calories: 741kcal
Author: Neal
Ingredients
3/4cupwhipped cream cheese
3/4cupshredded cheddar cheese
1teaspoonall purpose seasoning - like Pit Boss Bold Burger Rub
6hot dogs - like Nathan's Angus Beef Franks
6slicesregular bacon
6fresh jalapenossliced into long thick strips
6hot dog buns
hot pepper jelly - to be used as a condiment on top
Instructions
Make the cream cheese spread by combining cream cheese, shredded cheddar, and all purpose seasoning in a small bowl. Mix together and set to the side.
Wrap one piece of bacon around each hot dog.
Add the bacon wrapped hot dogs to the heated griddle. Make sure to set them on the griddle so that the end of the bacon slice is in contact with the griddle first.
Cook hot dogs on the griddle on the first side until bacon is cooked on that side. Then rotate hot dogs to the next side. Continue rotating and cooking hot dogs until bacon is cooked through on all sides.
As the hot dogs are cooking, cook the jalapeno pepper strips in the leftover bacon grease. Cook the peppers on both sides until they soften a bit and a nice char develops.
When the hot dogs and peppers are almost done cooking, toast the hot dog buns sliced side down in the leftover bacon grease on the griddle.
When hot dogs and jalapeno pepper strips are done cooking, remove them from the griddle.
Assemble the jalapeno popper hot dogs. Spread about 1/6 of the cream cheese mixture on the bottom of a hot dog bun. Add about 4 jalapeno pepper strips. Top with a bacon wrapped hot dog. Drizzle hot pepper jelly on top. Enjoy!
Notes
Use regular bacon for this recipe. Center cut bacon is typically shorter which is not as good for wrapping around the hot dogs.