Description
Seattle Hot Dog: bacon cream cheese plus caramelized onions plus all-beef hot dogs!
Ingredients
- 1 Tablespoon Unsalted Butter
- 1 whole (small) Yellow Onion, Halved And Sliced
- 2 dashes Dry White Wine
- 6 whole All Beef Hot Dogs
- 6 whole Hot Dog Buns
- 4 whole Jalapeno Peppers
- 1 tub (8 Oz. Size) Philadelphia Bacon Cream Cheese
- 1 pinch Jalapeno Kettle Chips, Optional
- 1 dash Yellow Mustard (optional)
- 1 dash Sriracha (optional)
- 1 Tablespoon Unsalted Butter
- 1 whole (small) Yellow Onion, Halved And Sliced
- 2 dashes Dry White Wine
- 6 whole All Beef Hot Dogs
- 6 whole Hot Dog Buns
- 4 whole Jalapeno Peppers
- 1 tub (8 Oz. Size) Philadelphia Bacon Cream Cheese
- 1 pinch Jalapeno Kettle Chips, Optional
- 1 dash Yellow Mustard (optional)
- 1 dash Sriracha (optional)
Preparation
Heat a large skillet over medium/medium low heat. Once hot, add butter. Once the butter has melted, add sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized. In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed. Set aside.
Preheat your grill to high heat. Once hot add the hot dogs. Cook hot dogs until warmed through and seared to your liking. Toast buns until golden brown, this won’t take long.
Place jalapeños on the grill and cook for about 8 minutes. Cook times will vary so make sure to turn them every few minutes until the jalapeño has blackened/charred on all sides.
Take one toasted bun and smear on some bacon cream cheese. Place a hot dog in the bun and top with caramelized onions, jalapeños, a dash of crumbled Kettle Chips, and other additional toppings, as desired!
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