Bacon Wrapped Jalapeno Dogs
Directions
- Whisk together the ketchup, sriracha, and parsley. Refrigerate for service.
- Split the hot dogs lengthwise leaving a hinge. Add half the jalapenos to each split dog followed by some slices of cheese in the pocket.
- Wrap each dog tightly with a slice of bacon securing the bacon with a toothpick on each end.
- Grill the hot dog on the medium heat area of your grill until the bacon is caramelized and slightly crispy.
- Place the hot dog in a steamed bun. Serve with chips.
Optional: streak with the sriracha ketchup and top with pickled red onions.
Ingredients
- 2 ea West Creek® Beef Franks, 4-1
- 1 ea West Creek® Cheese, American, white, cut into strips
- 2 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and chopped
- 2 ea West Creek® Bacon, Slice(s)
- 4 ea toothpick(s), soaked in water
- 2 ea Heritage Ovens® hot dog buns, steamed
- 3 tbsp Delancey Street Deli® pickled red onions, drained
- 1/2 cup West Creek® Ketchup
- 2 tbsp Sriracha
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- Delancey Street Deli® Potato Chips, as side
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
