Loaded Jalapeño Popper Hot Dogs (Print Version)
Creamy jalapeño filling, crisp bacon, and cheddar add bold flair to classic hot dogs on brioche buns.
# Ingredients:
→ Jalapeño Popper Filling
01 -
8 ounces cream cheese, softened
02 -
2 tablespoons jalapeño, finely minced
03 -
4 tablespoons bacon, cooked crisp and crumbled
04 -
1/2 cup sharp cheddar cheese, shredded
05 -
1/4 teaspoon garlic powder
06 -
1 teaspoon lime juice
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Hot Dogs
09 -
2 1/2 tablespoons unsalted butter
10 -
8 beef hot dogs
11 -
8 brioche hot dog buns, split
12 -
3/4 cup cheddar cheese, coarsely shredded
13 -
2 tablespoons fresh cilantro, chopped
# Steps:
01 -
In a medium bowl, combine softened cream cheese, finely minced jalapeño, crumbled bacon, shredded sharp cheddar cheese, garlic powder, and lime juice. Season with salt and black pepper to taste. Stir thoroughly until smooth and fully integrated. Set filling aside.
02 -
Melt unsalted butter in a large skillet over medium-high heat. Add beef hot dogs and cook for 4 to 6 minutes, rotating occasionally, until evenly browned. Transfer to a plate and set aside.
03 -
Preheat broiler to high setting. Arrange split brioche hot dog buns on a baking sheet. Spread a generous layer of the prepared jalapeño popper filling inside each bun. Place one browned hot dog into each filled bun. Top each with coarsely shredded cheddar cheese.
04 -
Position the baking sheet beneath the broiler for 30 to 60 seconds, watching closely, until cheese is melted and bubbling without burning.
05 -
Remove from the oven and immediately garnish with chopped fresh cilantro. Serve hot for optimal texture and flavor.
# Notes:
01 -
For extra heat, substitute pepper jack cheese or use pickled jalapeños if fresh are unavailable. Enhance further with additional bacon on top. Pairs well with fries, chips, coleslaw, or corn on the cob.