The Jalapeno Hot Dog Food

NACHO DOG

Steps:

• Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
• Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
• Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
• Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

SONORAN-STYLE HOT DOGS

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

JALAPENO-STUFFED CURLY DOGS

Steps:

• Preheat the oven to 450 degrees F.
• Cut the hot dogs lengthwise three-quarters of the way through, leaving the ends intact. Insert a jalapeno strip into each slit.
• In a large bowl, whisk together the baking mix, milk and butter. Fold in the cheese until the dough just comes together.
• On a lightly floured piece of parchment, roll the dough into a rectangle 1/8 inch thick. Cut into thin strips, about 1/4 inch wide.
• Place one end of the hot dog on the dough strip and wrap around each hot dog, spiraling down the dog. Transfer to a parchment-lined baking sheet. Repeat the process with the remaining dogs. Bake until golden brown, 8 to 15 minutes, depending on the thickness of the dough. Serve immediately.

SUNNY'S JALAPEñO POPPER HOT DOGS

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.

CRESCENT JALAPEñO HOT DOG MUMMIES

Steps:

• Heat oven to 400°F
• Mix cream cheese, shredded cheese and dry seasonings until blended; spoon into pepper halves.
• Cut wieners crosswise in half, then cut each half into 4 lengthwise strips. Place over stuffed peppers.
• Unroll crescent dough onto lightly floured cutting board; press into 12x8-inch rectangle, firmly pressing perforations and seams together to seal. Cut crosswise into 16 (1/2-inch-wide) strips.
• Wrap 1 dough strip around each stuffed pepper half; place, filled sides up, on parchment-covered baking sheet.
• Whisk egg and water until blended; brush onto dough. Gently press 2 olive slices into dough on each stuffed pepper for the mummy's eyes.
• Bake 15 min. or until golden brown.

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.

JALAPEñO MAC & HOT DOG CASSEROLE

Steps:

• Heat oven to 400°F.
• Prepare Dinner as directed on package. Add salsa, franks and milk; mix well.
• Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with cheddar.
• Bake 15 min. or until heated through.

BACON-WRAPPED JALAPEñO HOT DOGS

Steps:

• Heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 10 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels. Wipe pan with paper towels; reserve pan for later use.
• Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks. Place in reserved pan. Bake 10 to 12 min. or until bacon is crisp and wieners are heated through.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add onions; cook 6 to 8 min. or until crisp-tender, stirring frequently. Add peppers; cook and stir 2 min.
• Spread cut sides of buns with cream cheese spread. Remove and discard toothpicks from wieners; place wieners in buns. Top with onion mixture.