Cheesy Jalapeño Chili Dog Recipes

LOADED JALAPENO CHILI DOG

Steps:

• If a barbecue grill is used to cook the hot dogs, start by heating the grill on low heat.
• For the Chili - heat the chili in a small pan or in the microwave.
• For the Hot Dogs - to a preheated grill, add the hot dogs (or boil them, or cook them in the microwave if preferred). Turn them every 2 minutes until there are grill marks on each side.
• For the Hot Dog Buns - add the buns face down on the grill (or toast, or steam them if preferred). One way to steam them is to lay a small cooling rack over a pot of boiling water and lay the buns on the rack for minute or so; just long enough for the buns to get soft.
• For the Assembly - lay the toasted or steamed buns on a plate and add about ½ cup of warm chili to each bun.
• Then on top of the chili add the hot dog. Next add the rest of the chili on top of each hot dog. Top with cheese, onions, tomatoes, avocados and hot peppers.
• In a small bowl, mix the sour cream and salsa together and drizzle on top of the hot dog toppings.
• Lastly, garnish with any remaining ingredients such as the cheese, onions and more hot peppers. Serve while the warm.

CHILI CHEESE DOGS

Steps:

• Preheat oven to 350 degrees. In a 9x13 inch baking dish add the hot dogs. Put the hot dogs into the bun.
• Evenly top with the chili or homemade chili and shredded cheddar cheese.
• Bake for 20-25 minutes until cheese is melted and heated through. Top with optional toppings.

GRILLED CHILI CHEESE JALAPEñO DOG RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
• Heat a large Dutch oven on the stove top over medium-high heat. Cook the ground beef until browned and cooked through. Add all chili ingredients, minus the chocolate and limes, to the Dutch oven. NOTE: If a milder spice level is desired, omit jalapeños.
• Place Dutch oven inside the grill and cook for 4 hours stirring every hour. Add more liquid as needed if it begins to look dry.
• Remove Dutch oven from grill and increase Traeger temperature to 500° and preheat, lid closed for 15 minutes.
• Grill the hot dogs for 8 to 10 minutes.
• While the hot dogs are cooking, finish chili with juice of 2 limes and chocolate.
• Pull the hot dogs off and assemble the chili dogs with cheese and sprinkle onions on top. Garnish with sliced jalapeño, if desired. Enjoy!

CHEESY JALAPEñO CHILI DOG

Steps:

• Heat chili cheese dog as directed on package.
• Fill bun with chili cheese dog and remaining ingredients.

JALAPENO DANGER DOG

Steps:

• Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs.
• Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo.
• Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions.

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY

Steps:

• Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
• In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
• Enjoy!