Stuffed Pepperjack Cheese and Jalapeño Hot Dog Recipe
Stuffed with melty pepper Jack and spicy jalapeños, this hot dog recipe brings serious heat to your next cookout.
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Cooking tools:
- Griddle
- Griddle press
- Griddle dome
- Cast iron skillet
- Chef's knife
- Cutting board
- Spatula
- Squeeze bottle
- Paper towel
Ingredients
- 4 of your favorite hotdogs
- Canola or olive oil for the griddle
- 4 jalapeño chiles, thinly sliced on the diagonal (see What Else)
- 4 to 6 ounces (115 to 170 g) pepper Jack cheese, thinly sliced
- 4 brioche hotdog rolls, split
- 2/3 cup (160 g) sauerkraut (optional)
- Horseradish mustard (or your favorite mustard) in a squeeze bottle
- Sriracha in a squeeze bottle
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