Jalapeño Popper Dogs
Get real with fiery peppers on "hot" dogs and salsa.
by Rachael Ray | on 07/01/10
Ingredients
- 6 tofu, beef or pork hot dogs
- 2 tablespoons butter
- 1 small red chili pepper, such as a Fresno pepper, seeded and finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 clove garlic, finely chopped
- Salt and pepper
- 1 rounded tablespoon flour
- 1 1/2 cups milk
- 1/2 cup pepper Jack or Monterey Jack cheese
- 1/2-3/4 cup extra-sharp yellow cheddar cheese
- 6 hot dog rolls
Toppings:
- Yellow mustard
- Sliced pickled jalapeños
Hot Dog Salsa:
- Chopped seeded tomato, chopped raw onions and chopped deli pickle
Makes 12 mini dogs
Preparation
Place the dogs in gentling simmering water to plump and heat through. Serve hot or mark on a hot grill if you prefer crispy dogs.
While the dogs heat, place a saucepot over medium heat. Melt the butter add the peppers and garlic. Season with salt and pepper. Cook for 2-3 minutes, then sprinkle with flour and cook for 1 minute more. Whisk in the milk and let thicken. Melt the cheese into the sauce and adjust the salt and pepper, to taste.
Place the dogs in rolls, dress with a little mustard, then top with some cheese sauce, pickled jalapeños and hot dog salsa. To serve, cut the dogs across and arrange on platter.
