Depending upon who you listen to, today may or may not be National Hot Dog Day. While my gut says “Don’t think so – it’s September and the only ‘dog’ you should be thinking about is a Packer’s Bratwurst” I’m going to say yeah, it’s National Hot Dog Day. Let me explain.
A while back, the whole Jalapeño Popper Dog concept made the rounds on Social Media. I loved the idea. Hubby not so much. He gives me strange looks when I put Jalapeños on my dogs anyhow, let alone stuff an entire dog inside a pepper. So that was strike one against making these dogs. Strike two – the cheese. Hubby doesn’t eat cheese – most of the time. Cheese pizza, yes. Cheese hot dogs, don’t think so. Strike two. Finally, the thought of mustard on a hot dog did not set well with Hubby. Ketchup, you bet. Mayonnaise, maybe. But it was no way Jose to the mustard.
Yet Hubby will humor me on National Whatever Days. So as far as I’m concerned, today is National Hot Dog Day. Besides, we’ve been growing our own Jalapeño peppers. Let me tell you, those are some hot peppers. I don’t know what it is about our garden, but our peppers are killer hot. We’ve been picking peppers and making salsas and verde sauces and all sorts of delicious things. So why not stuff a few?
While I’m a mustard dog lover, I do not like mustard with anything that has American Cheese. So to get the same presentation as the Social Media Dogs, I went with Nacho Cheese instead. Just put it in a squirt bottle and there you go.
Jalapeño Popper Dogs
12 extra large Jalapeños
8 slices American Cheese
4 thin Hot Dogs, halved lengthwise
4 Hot Dog Buns
Mayonnaise for serving
Nacho Cheese Sauce for serving
Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube.
Break cheese into rectangles the same width as hot dogs. Place two cheese rectangles on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center. Stuff hot dog into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.) Repeat with remaining dogs and peppers.
Grill, charring jalapeños on all sides and warming the dogs, but remove from heat before too much cheese spills out.
Split the buns open. Smear mayonnaise on top and bottom bun. Place Jalapeño Popper Dogs on the buns. Drizzle with warm Nacho Cheese Sauce and enjoy. Great with tortilla chips to dip in the remaining Nacho Cheese Sauce.