Wednesday, July 13, 2016

Jalapeño Popper Hot Dogs


Hot dogs are the epitome of a classic, all-American meal! Most people don’t go to a baseball game without eating one, and hot dogs are the stars of backyard barbecues.

But I have to be completely honest with you all – I’m not the biggest hot dog fan. I know, shame on me! It’s not that I don’t like them. If we’re being honest, there probably isn’t a food I dislike (Oops, double negative! I hope my English teacher isn’t reading this!)

It’s just that most of the time I would prefer something else. So when I was asked to do a segment for National Hot Dog Day, it was a little bit of a challenge because I wanted to come up with something that I would actually choose to eat!

As I was thinking about it, for some reason I couldn’t get jalapeño poppers off of my mind. I have no idea why considering I don’t think I’ve ever eaten a jalapeño popper. Maybe it’s because I planted jalapeños in my garden for the first time this year. Who knows! But anyway, it was at that moment that I knew I wanted to use that as the foundation for my hot dog treat.

What I ended up making was a cross between a cross between jalapeño poppers and pigs in a blanket. And just like everything I make, it is super easy!

You start by making a mixture with cream cheese, cheddar cheese, and a little cumin and garlic powder. I use Challenge cream cheese because it’s definitely creamier than all other cream cheeses and I know there are no hormones in the product.

Then you just open up a can of refrigerated crescent rolls (probably the trickiest part of the recipe), spread the cream cheese mixture on top, and layer on sliced jalapeños. I generally use about half a jalapeño per crescent roll, but you can add more or less depending on your taste preferences. Stick half a hot dog on top of that, roll it up, and pop it in the oven! If you’re feeling really bold, you can serve it with jalapeño mustard, recently I even saw jalapeño ketchup!



Jalapeño Popper Hot Dogs
Servings: 12 jalapeño popper hot dogs

Ingredients
  • 8 ounces Challenge cream cheese, softened
  • 1 cup cheddar cheese
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 (8 ounce) package crescent roll dough
  • 4 jalapeños, sliced
  • 4 hot dogs, cut in half
Directions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine cream cheese, cheddar cheese, cumin, and garlic powder in bowl
  3. Spray baking sheet with non-stick spray
  4. Remove crescent roll dough from packaging and lay out the 8 dough triangles on the baking sheet
  5. Spread about 2 tablespoons of the cream cheese mixture on each crescent roll.
  6. Layer jalapeño slices on cream cheese mixture
  7. Stick hot dog on top and roll up crescent roll dough
  8. Bake for 12 minutes or until golden brown
  9. Serve hot with ketchup and mustard





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