Spicy Jalapeno Pepper Jack Hot Dogs

Spicy Jalapeño Pepper Jack Hot Dogs topped with sautéed jalapeños and red onions, shredded pepper jack cheese, fresh cilantro, and a drizzle of sriracha mayo, served in toasted buns.

These Spicy Jalapeño Pepper Jack Hot Dogs offer a delicious twist on a classic favorite, combining the smoky flavor of grilled hot dogs with the heat of sautéed jalapeños and red onions. Topped with shredded pepper jack cheese, fresh cilantro, and a creamy sriracha mayo, each bite is a burst of savory and spicy goodness.

Servings

2-4

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • 2 fresh jalapeños, thinly sliced
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup diced red onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sriracha mayo (mix 1/4 cup mayonnaise with 1-2 tablespoons sriracha sauce)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

Cook the Hot Dogs: Prepare the hot dogs by grilling or cooking according to package directions.

Prepare the Toppings: Heat the olive oil in a small skillet over medium heat. Add the fresh jalapeño slices and diced red onion and cook until they are slightly softened and charred, about 3-4 minutes. Season with a pinch of salt and pepper, then remove from the heat and set aside.

Toast the Buns: Lightly toast the hot dog buns on the grill or in a toaster oven until they are warm and slightly crispy.

Assemble the Hot Dogs: Place each grilled hot dog in a toasted bun. Sprinkle the shredded pepper jack cheese over the hot dogs. Top with the sautéed jalapeño and onion, and chopped cilantro. Drizzle the sriracha mayo over the top of each hot dog.

Serve: Serve the spicy jalapeño hot dogs immediately with your favorite sides.

Prepare the jalapenos, red onions, cilantro, cheese, and sriracha mayo.

Prepare the hot dogs by grilling or cooking according to package directions.

Heat the olive oil in a small saucepan over medium heat. Add the fresh jalapeño slices and diced red onion and cook until they are slightly softened and charred, about 3-4 minutes. Season with a pinch of salt and pepper, then remove from the heat and set aside.

Place each grilled hot dog in a toasted bun. Sprinkle the shredded pepper jack cheese over the hot dogs. Top with the sautéed jalapeño and onion, and chopped cilantro. Drizzle the sriracha mayo over the top of each hot dog.