Jalapeno Popper Hot Dogs
Jalapeno Popper Hot Dogs take basic hot dogs to the next level! Creamy jalapeno popper filling, melted cheddar and savory hot dogs in toasted buns. This easy recipe will become your family’s new favorite dinner.
This recipe is a guaranteed crowd-pleaser for backyard BBQs, game day parties or anytime you’re looking for something deliciously bold and flavorful. You will also love these cheesy pigs in a blanket for a quick dinner.
Why You’ll Love This Recipe
- Quick and easy to prepare on a flat top griddle or stove top.
- Combines two crowd-favorite foods into one irresistible dish.
- Perfect balance of creamy, spicy and savory flavors.
I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!
Recently Petit Jean Meats removed the artificial red dye from their hot dogs with more natural ingredients and sill the great taste we all love. Look close at the ingredients … pork, water, BACON! That’s why I love these hot dogs, they taste better than any other!
Ingredients for Jalapeno Popper Hot Dogs
- Petit Jean Meats Hot Dogs
- Cream cheese
- Sharp cheddar cheese
- Candied jalapenos, pickled jalapenos or fresh jalapenos
- Granulated garlic
- Kosher salt + pepper
- Hot dog buns
- Crumbled bacon – optional for garnish
Step-by-Step Instructions for Blackstone Jalapeno Popper Hot Dogs
- In a medium bowl, combine cream cheese, shredded sharp cheddar, chopped candied or pickled jalapenos, granulated garlic, kosher salt and pepper. Mix until well blended.
- Spread about 2 tablespoons of the cream cheese mixture onto each hot dog bun.
- Cook hot dogs on a greased flat top griddle over medium heat, rotating frequently until heated through and have a nice char.
- Toast the cheese-covered buns lightly on the griddle.
- Place a cooked hot dog into each of the prepared buns, top with remaining cheddar cheese and carefully flip onto griddle to melt the cheese. Remove to a sheet pan.
- Garnish each hot dog with extra jalapenos and optional crumbled bacon.
Sides for Hot Dogs: Frito Corn Salad, Cucumber Onion Salad and Fried Jalapenos.
Recipe Notes
- Stove-Top: Cook hot dogs in a lightly greased cast-iron skillet. Place filled hot dog buns on a baking sheet and bake in 400° oven for about 5 – 10 minutes until cheese mixture is melted. Sprinkle with remaining cheese and place under broiler until cheese is melted and starts to brown.
- Storage: Refrigerate leftover hot dogs and cheese mixture separately in airtight containers for up to 3 days.
- Reheating: Warm hot dogs in a skillet or microwave until heated through. Gently toast buns and reheat cheese mixture separately, then assemble and serve.
More Hot Dog Recipes You’ll Love
- Hot Dog Charcuterie Board: A fun and creative way to serve hot dogs with a variety of toppings and sides for guests to customize the taste of their own meal.
- Loaded Slaw Dogs: Classic hot dogs topped with creamy coleslaw and crispy bacon bringing refreshing flavors to your cookout or for an easy dinner.
- Best Chili Dogs: Juicy hot dogs cooked on the grill and then smothered in rich, hearty chili, perfect for a family favorite that is a filling and comforting meal.
- Mexican Hot Dogs are loaded with flavor and so easy to make! Topped with onions, peppers and jalapenos for a quick dinner.
These Jalapeno Popper Hot Dogs are a must-make recipe because they deliver an unforgettable combination of spicy, cheesy and savory flavors. Ideal for entertaining, these hot dogs are sure to impress at cookouts, tailgating events or casual family dinners.
Try them out and leave us a comment or rating below—your feedback makes our recipes even better!
Jalapeno Popper Hot Dogs
Ingredients
- 8 Petit Jean Meats Hot Dogs
- 8 ounces cream cheese softened
- 2 cups sharp cheddar cheese shredded, divided use
- ½ cup candied jalapenos plus more for garnish
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 8 hot dog buns
- 2 slices Petit Jean Bacon cooked and crumbled, optional for garnish
Instructions
- In a medium bowl, combine cream cheese, 1 cup shredded sharp cheddar, chopped candied or pickled jalapenos, granulated garlic, kosher salt and pepper. Mix until well blended.
- Spread about 2 tablespoons of the cream cheese mixture onto each hot dog bun.
- Heat griddle to medium-high heat.
- Cook hot dogs on a greased flat top griddle, rotating frequently until heated through and have a nice char.
- Toast the cheese-covered buns lightly on the griddle.
- Place a cooked hot dog into each of the prepared buns, top with remaining cheddar cheese and carefully flip onto griddle to melt the cheese.
- Garnish each hot dog with extra jalapenos and crumbled bacon.
Notes
- Stove-Top: Cook hot dogs in a lightly greased cast-iron skillet. Place filled hot dog buns on a baking sheet and bake in 400° oven for about 5 – 10 minutes until cheese mixture is melted. Sprinkle with remaining cheese and place under broiler until cheese is melted and starts to brown.
- Storage: Refrigerate leftover hot dogs and cheese mixture separately in airtight containers for up to 3 days.
- Reheating: Warm hot dogs in a skillet or microwave until heated through. Gently toast buns and reheat cheese mixture separately, then assemble and serve.