Jalapeño Popper Dogs
Description
These hotdogs are split lengthwise, filled with my cream cheese mixture, wrapped with a cored jalapeno pepper, and then wrapped in bacon! Assembled with a split-top bun and drizzled with some Ranch dressing! These things are crazy good!
Ingredients
Instructions
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Combine the cream cheese, cheddar cheese, brown sugar, Worcestershire sauce, garlic powder, and molasses into a large bowl and mix well.
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Slice the hotdogs lengthwise about 3/4 of the way through so they open like a book and lay flat, cut side up.
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Spread the cream cheese mixture on each of the hotdogs and fold them back into shape.
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Cut the end of of each jalapeno and remove the ribs and seeds with a small knife of pepper corer.
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Insert the hotdog into the cored jalapeno. If it won't fit, make a cut lengthwise along one side of the pepper to allow it to expand.
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Wrap each with one piece of bacon. You can use toothpicks to hole the bacon in place, but it really shouldn't be needed.
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Place the popper dogs on the grill and cook until the bacon is the desired crispiness. At 450F on my grill, this took about 15 minutes.
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A few minutes before the popper dogs are done, open up the hotdog buns and toast them on the grill.
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Once the popper dogs are done, remove them and the buns from the grill. Assemble each with the buns and drizzle with Ranch dressing.
Enjoy!
