Recipe of the Week


Prep Time: 30 Minutes
Yields: 8 Servings

Hot dogs are one of the most popular foods for sporting events; in fact, Americans eat more than 20 billion hot dogs annually. One of my favorite things about this recipe is that it encloses some of the best hot dog toppings into the hot dog, and extra condiments are not a necessity. This recipe was submitted by Robert Dugas of Baton Rouge, La.

1 (8-pack) jumbo hot dogs
8 ounces pepper-jack cheese, cut into thin strips
8 think slices kosher pickle
Creole mustard to taste
16 slices jalapeno
8 slices bacon
8 hot dog buns

Prepare a grill for medium heat. Butterfly hot dogs by slicing ¾ of the way through lengthwise. Be careful not to cut all the way through the hotdog or stuffing may fall out. Spread Creole mustard in hot dog then place 2 strips of Pepper Jack cheese, 1 pickle slice and 2 jalapeno slices into hotdog. Wrap hot dog with bacon and secure with a toothpick. Repeat stuffing process for remaining hotdogs. Grill hot dogs for 10–12 minutes or until bacon is crisp and done. Remove from grill and discard toothpick. Place hot dog on bun and serve warm.

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