Grilled Jalapeño Popper Bacon-Wrapped Hot Dogs
Prep: 20 minutes plus soaking
Grill: 12 minutes • Serves: 8
1/2 (8-ounce) package cream cheese, softened
2 jalapeño peppers, 1 finely chopped and 1 thinly sliced crosswise
1/3 cup shredded sharp Cheddar cheese
1/2 teaspoon garlic powder
8 slices bacon (not thick-cut)
8 beef hot dogs
Nonstick cooking spray
8 hot dog buns
1 Roma tomato, chopped
Thinly sliced green onions for garnish (optional)
1. Prepare outdoor grill for direct grilling over low heat; soak toothpicks in water 20 minutes. In medium bowl, stir cream cheese, chopped jalapeño, Cheddar cheese and garlic powder. Makes about 1 cup.
2. Wrap each hot dog with 1 slice bacon, securing ends with toothpicks; spray with cooking spray. Transfer cream cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors and pipe into buns.
3. Place hot dogs on hot grill rack; cover and cook 12 minutes or until bacon is crisp, turning 1/4 turn every 3 minutes. About 3 minutes before hot dogs are done, place buns, cut side up, on hot grill rack; cover and cook 3 minutes or until grill marks appear.
4. Remove toothpicks from hot dogs; serve in buns topped with tomato, remaining sliced jalapeño and onions, if desired.
Approximate nutritional values per serving (1 hot dog):
404 Calories, 25g Fat (10g Saturated), 55mg Cholesterol,
907mg Sodium, 28g Carbohydrates, 1g Fiber, 15g Protein