Jalapeno Popper Hot Dogs

Jalapeno popper stuffed hot dogs on a platter.

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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.

Prep Time10

Cook Time10

Course: Grilling

Cuisine: American

Keyword: Blackstone hot dogs, cheesy hot dogs

Servings:

Calories: 895kcal

Author: Milisa

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.

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