SEATTLE HOT DOG RECIPE
PREP TIME
COOK TIME
TOTAL TIME
A lightly toasted hot dog bun piled with an all beef hot dog, slowly caramelized onions, smokey cream cheese, spicy jalapeños, and don't forget about those salty kettle chips for some crunch!
Author: Show Me the Yummy
Recipe type: Main Dish
Serves: 6 hot dogs
INGREDIENTS
The onions:
- 1 small yellow onion, halved and sliced
- 1 tablespoon unsalted butter
- 2 splashes dry white wine
The hot dogs:
- 6 all beef hot dogs
- 6 hot dog buns
Toppings:
- 4 jalapeño peppers
- 1 (8 oz) tub Philadelphia bacon cream cheese
Other optional toppings, if desired:
- Jalapeño Kettle Chips
- Yellow mustard
- Sriracha
INSTRUCTIONS
The onions:
- Heat a large skillet over medium/medium low heat. Once hot, add in butter.
- Once the butter has melted, add in 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.
The hot dogs:
- Preheat your grill to high heat.
- Cook hot dogs until warmed through.
- Toast buns until golden brown, this won't take long.
The jalapeños:
- Place jalapeños on the grill and cook for about 8 minutes, turning every few minutes.*
Assembly:
- Take one toasted bun and smear on bacon cheese cream.
- Place hot dog in the bun and top with caramelized onions, jalapeños, kettle chips, and other additional toppings, as desired!
NOTES
*Cooking time may vary. Turn every few minutes until the jalapeño has blackened/charred.
