Sunnys Jalapeño Popper Hot Dogs Recipes

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SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP



Sunny's Easy Ooey Gooey Jalapeno Popper Dip image

Provided by Sunny Anderson

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 7

16 ounces chive-flavored whipped cream cheese, at room temperature
16 ounces sour cream
2 cups shredded Cheddar jack cheese blend
One 1-ounce packet ranch or taco seasoning
6 jalapenos, seeded and chopped
1/2 cup shredded Cheddar jack cheese blend
1/2 cup fried jalapenos, chopped

Steps:

  • For the dip: Bake or slow cook.
  • To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
  • To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
  • For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY



Bacon-wrapped Jalapeño Popper Dogs Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, garlic powder, ground pepper, large jalapeñoes, brown sugar, beef hot dogs, bacon, hot dog buns

Provided by Mike Price

Categories     Lunch

Yield 4 servings

Number Of Ingredients 9

½ cup cream cheese, room temperature
1 cup shredded cheddar cheese
1 teaspoon garlic powder
¼ teaspoon ground pepper
4 large jalapeñoes
¼ cup brown sugar
4 beef hot dogs
8 strips bacon
4 hot dog buns

Steps:

  • Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
  • Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
  • Butterfly the hot dogs.
  • Stuff them with a few spoonfuls of the filling.
  • Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
  • Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
  • Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
  • Remove the toothpicks and serve in buns with your desired toppings.
  • Enjoy!

Nutrition Facts : Calories 980 calories, Carbohydrate 35 grams, Fat 71 grams, Fiber 1 gram, Protein 48 grams, Sugar 12 grams

SUNNY'S JALAPEñO POPPER HOT DOGS



Sunny's Jalapeño Popper Hot Dogs image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 hot dogs

Number Of Ingredients 8

Neutral-flavored oil, for frying
2 jalapeño peppers
1/2 cup whipped chive cream cheese
Kosher salt and freshly ground black pepper
4 beef hot dogs
4 split-top hot dog buns, preferably sesame seed or poppyseed, toasted
6 ounces nacho cheese sauce, warmed
1/2 cup chopped store-bought fried jalapeños or fried onions

Steps:

  • For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels.
  • Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalapeños. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalapeños, cream cheese and salt and pepper to taste in a bowl.
  • For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalapeños.

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