Jalapeño Popper Dogs

by Rachael Ray Show Staff 8:00 AM, July 2, 2010

Aired July 2, 2010

Serves Makes 12 mini-dogs
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
Yellow mustard
Sliced pickled jalapeños
Hot Dog Salsa: chopped seeded tomato, chopped raw onions and chopped deli pickle

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.