Best Jalapeno Danger Dog Recipes

Danger Dogs with Spicy Fruit Relish image

Provided by Guy Fieri

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 15

1/2 pineapple, peeled and sliced into 1/2-inch planks
1 mango, peeled and sliced into 1/2-inch pieces
1 jalapeno, seeded and finely diced
1 red chile (Fresno or jalapeno), seeded and finely diced
1/2 medium red onion, finely diced
1 tablespoon olive oil
1/2 lemon, juiced
1/2 cup pickle relish
Kosher salt and freshly ground black pepper
8 slices applewood-smoked bacon
8 good quality all-beef franks
16 pickled jalapeno slices, drained
8 hot dog buns
Ketchup, for serving
Country mustard, for serving

Steps:

For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.
For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain.
With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.
To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

Cheesy Jalapeño Corn Dogs Recipe by Tasty image

Provided by Hector Gomez

Categories Dinner

Yield 4 serving

Number Of Ingredients 14

4 hot dogs
4 thin slices of cheddar cheese, room temperature
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 egg
1 jalapeño, minced
1 qt peanut or vegetable oil, for frying
mustard, for serving
wooden skewer

Steps:

Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
Heat the oil in a large pot until it reaches 350°F (180°C).
Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
Enjoy!