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Jalapeño Popper Dogs

Makes 12 mini-dogs

Originally aired

INGREDIENTS
  • 6 tofu, beef or pork hot dogs
  • 2 tablespoons butter
  • 1 small red chili such as Fresno, seeded and finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • Salt and pepper
  • 1 rounded tablespoon flour
  • 1 1/2 cups milk
  • 1/2 cup pepper jack or Monterey Jack cheese
  • 1/2 to 3/4 cup yellow extra-sharp cheddar cheese
  • 6 hot dog rolls
  • Toppings:
  • Yellow mustard
  • Sliced pickled jalapeños
  • Hot Dog Salsa: chopped seeded tomato, chopped raw onions and chopped deli pickle
PREPARATION

Place dogs in gentling simmering water to plump and heat through. Serve hot or mark on a hot grill if you prefer crispy dogs.

While the dogs heat, place a saucepot over medium heat. Melt butter add peppers and garlic. Season with salt and pepper. Cook 2-3 minutes then sprinkle with flour and cook 1 minute more. Whisk in milk and let thicken. Melt cheese into sauce and adjust salt and pepper to taste.

Place dogs in rolls, dress with a little mustard then top with some cheese sauce, pickled jalapeños and hot dog salsa. To serve, cut the dogs across and arrange on platter.

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