Grilled Hot Dogs With Spicy Jalapeño Topping Food

GRILLED JALAPEñO-ONION HOT DOGS

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat oil in medium skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Add next 3 ingredients; cook 3 min. or until most of the liquid is absorbed. Remove from heat.
• Spread cut sides of buns with mayo, then mustard. Fill with Singles, tomatoes, wieners and onion mixture.

GRILLED HOT DOGS WITH SPICY JALAPEñO TOPPING

Steps:

• Heat grill to medium heat.
• Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with franks, lettuce and jicama mixture.

GRILLED HOT DOGS

Steps:

• Preheat a grill to medium. Lightly oil the grill grates.
• Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
• Toast the buns on the grill, about 30 seconds. Serve the hot dogs on the buns.

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

GRILLED JALAPEñO DOGS WITH SPICY JICAMA SLAW

Steps:

• Heat grill to medium heat.
• Grill hot dogs 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes and onions in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with hot dogs, lettuce and jicama slaw.