Hot Dog Football Party

by Rachael Ray Show Staff 10:03 AM, January 23, 2014

Aired January 23, 2014

Serves Feeds a crowd!
About 2 hot dogs per person- calculate however many you need for the number of guests you are having before you go to the store.

For the Jalapeño Cheese Sauce (serves 6-8 as a topping):
3 tablespoons butter
3 tablespoons flour
3 cups milk
Salt and pepper
4 ounces cream cheese, softened
2 cups Monterey Jack cheese, shredded 
1 jalapeño pepper, chopped

Hot Dog Topping Suggestions - Feel free to expand this list with your faves!
Caramelized onions
Pickled red onions
Green onions, sliced
Red onions, sliced
Store-bought salsa
Tortilla chips, crushed
Fritos, crushed
Assorted shredded cheeses, like cheddar, Monterey Jack and queso fresco
Pimiento cheese
Chopped tomatoes
Lettuce, sliced
Sautéed apples
Sautéed peppers and onions
Pickles, spears and slices 
Red cabbage slaw
Sour cream 
Chopped bacon
Baked beans 
For the hot dogs, heat a flat top griddle to medium heat and brown the dogs, 3-4 minutes per side. Transfer hot dogs to a slow cooker and keep on low with the lid on the whole time your guests are eating. 

For the Jalapeño Cheese Sauce: In a medium pot, heat butter. Sprinkle flour over the melted butter, stir a minute then stir in milk and season with salt and pepper, cook about until sauce is thick, 5-7 minutes. Turn off the heat and stir in cream cheese, Monterey jack cheese, and jalapeno peppers. Pour into a little crock pot or fondue pot to keep sauce warm.
This is a great way to feed a crowd without being in the kitchen during the big game.