I am kind of obsessed with all things jalapeño popper. I mean after all I’ve made these jalapeño popper wonton cups, this jalapeño popper cheese bread, this jalapeño popper mac n’ cheese and these good ol’ fashioned jalapeño poppers. So yeah, you can say I kinda like ’em so when I was looking for a new hot dog to share with you for the 4th of July, a Jalapeño Popper Hot Dog seemed like the perfect concoction.
I am not new to cream cheese on hot dogs. In fact, it’s actually pretty common place here in Seattle. We have “The Seattle Dog” that is slathered in the stuff. I used to be a little leery of it, but then one time before a baseball game I decided to give it a try. Everyone kept raving about it so I had to see what the hubbub was all about.
Holy smokes guys. Cream cheese makes an excellent addition to hot dogs. Like truly, seriously, it’s one of my favorite hot dog condiments now. Don’t knock it till you try it. If you want to try a more traditional Seattle Dog, then check out this recipe.
But if you want something a little spicier. A little crunchier. You’re gonna want this baby. Not only does it have cream cheese but it’s also got crispy fried jalapeños right on top. If you’re a jalapeño popper fan, it seriously cannot get any better.
A little tip: For the blog, I’ve got to make things a little prettier. You know, since we take photos of the food and such. Because of this, I placed the cream cheese in a frosting piping bag and piped it on. If you aren’t worried about how they look go ahead and slather it on either side of the hot dog. No need for the perfect little squiggly line unless you want it:)
Jalapeno Popper Hot DogsPrint Recipe
- 1/4 cup flour
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- 1/2 cup panko bread crumbs
- 1/4 teaspoon garlic powder
- 2 jalapeños, sliced into rings
- oil for frying
- 4 hot dogs
- 4 hot dog buns
- 4 ounces cream cheese, softened
Set oven to warm setting or 200 degrees.
Set up an assembly line. On the first plate combine flour and salt. In a bowl, whisk together egg and milk. On another plate combine panko and garlic powder.
Dip each slice of jalapeño into the flour, then the egg mixture and then the panko. Repeat until all jalapeños are coated.
Heat 1/4 inch of oil in a skillet over medium heat. Drop a few bread crumbs into the oil and if they sizzle the oil is hot enough. Fry the jalapeños until golden brown and crispy. About 2 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt. Place in oven to keep warm while you cook the hot dogs.
Heat a grill to medium - high heat. Cook hot dogs until warmed through.
To assemble, place hot dog in bun, top with fried jalapeños and cream cheese. Serve immediately.