What's the difference between this and a regular jalapeno popper?

A jalapeno popper is three things: crispy bacon, multiple cheeses, and spicy jalapenos stuffed into the chile itself. This recipe takes those same components and builds them around a hot dog. The bacon wraps the dog. The cream cheese and cheddar go into the bun. The jalapeno is in the cream cheese. Same flavor combination, different format.

Can I use pickled jalapenos instead of fresh?

Yes. Pickled jalapenos bring acidity that fresh ones don't, which cuts the cream cheese well. Drain them thoroughly before mincing or the extra liquid thins out the cream cheese. The heat level is usually milder than fresh, so use more if you want the same kick.

How do I get the cheese to stick to the dog?

Pack the cheddar into the loaded bun so it surrounds the dog on all sides, then flip the whole thing cheese-side down onto a medium-heat griddle. Press firmly for 30 to 45 seconds. The cheese melts against the griddle with the dog holding it in place from above. You might lose a shred on the flip. That's normal. The coverage you get this way is far better than melting cheese on the griddle and pressing the dog into it.

Can I make these on a grill instead of a griddle?

A flat-top or cast-iron griddle is the right tool here. You need flat surface contact to form the seared cheese crust. A grate won't give you that. If you only have a grill, use a cast-iron skillet directly on the grates.

Jalapeno Popper Hot Dogs - Chiles and Smoke

Ingredients

Scale

Jalapeno Cream Cheese:

2 (8-ounce) blocks cream cheese, softened to room temperature
2 jalapenos, stems removed, diced
½ teaspoon garlic powder
Juice of 1/2 lime, more as needed
Salt to taste

Hot Dogs:

8 hot dogs, skinless
8 strips thin-cut bacon
3 cups sharp cheddar, hand-shredded
8 brioche hot dog buns

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Instructions

Add softened cream cheese to a food processor and blend until smooth. Add diced jalapeno, garlic powder, lime juice, and a pinch of salt. Pulse until fully combined. Taste and adjust salt. Refrigerate until ready to use.
Wrap each hot dog tightly in one strip of bacon, spiraling end to end. Place seam-side down on a plate and refrigerate uncovered for at least 30 minutes, or up to overnight.
Place bacon-wrapped dogs seam-side down in a cold griddle or cast iron skillet, then turn the heat to medium. Cook 8 to 10 minutes, turning every 2 minutes, until the bacon is rendered and crisp on all sides. Remove and set aside.
Spread jalapeno cream cheese into each bun, covering the full interior. Nestle a cooked dog on top. Pack shredded cheddar tightly around the dog, filling the entire cavity.
Pour off most of the bacon grease from the skillet, leaving a thin layer behind. Flip each loaded hot dog cheese-side down onto the surface. Press firmly and hold 30 to 45 seconds. Cook 2 to 3 minutes until the cheddar forms a golden, crisp crust. Flip upright and toast the bun in the remaining grease for 1 to 2 minutes. Serve immediately.

Notes

The cream cheese recipe makes enough for 8 hot dogs with some leftover. Use the extra as a dip alongside the finished dogs.
Hand-shred the cheddar. Pre-shredded won’t form a proper crust.
Medium heat for the entire cook. Bacon, cheese sear, and bun toast all happen at the same temperature.
Make-ahead: Cream cheese keeps up to 2 days refrigerated. Bacon-wrapped dogs can be prepped up to overnight, refrigerated uncovered seam-side down.

Author: Brad Prose
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Burgers & Sandwiches
Method: Cast Iron, Griddle
Cuisine: American

Nutrition

Serving Size:
Calories: 647
Sugar: 4.9 g
Sodium: 1394.7 mg
Fat: 49.5 g
Carbohydrates: 26.5 g
Protein: 27 g
Cholesterol: 143.5 mg