Cheese-Crusted Hot Dogs with Jalapeño Tequila Relish
- Preparation Time: 30 min
- Cooking Time: 20 min
- Total Time: 50 min
Ingredients
Jalapeño Tequila Relish
- 2 cup - pickled jalapeños
- 4 oz - dill pickles
- ½ cup - white onions, chopped
- 2 garlic cloves
- ¼ cup - tequila
- 2 tbsp - honey
- Salt and pepper to taste
Smoked Queso
- 16 oz - Velveeta
- 16 oz - gouda cheese
- ½ cup - half and half
- ⅓ cup - pickled jalapeño liquid
- Salt and pepper to taste
Hot Dogs
- 6 all-beef hot dog links
- 6 hot dog buns
- 2 ½ cup - shredded cheddar cheese
- 2 fresh jalapeño peppers, thinly sliced
- Crispy fried onions, for topping
- Pickled red onions, for topping
- Crumbled bacon, for topping
- Chopped chives, for topping
- Hot mustard, or your favorite condiments
Preparation
- Preheat your grill for two-zone cooking; arrange hot coals on one side and leave the other side empty. For a gas grill, turn half of the burners to high and leave the other half off.
- Combine all smoked queso ingredients in a large aluminum drip pan or cast iron pot. Place the queso on the grill or smoker over indirect heat, toss 1-2 wood chunks onto hot coals for smoking, close the lid, and adjust the air vents to maintain around 300°F for 1 hour. Whisk occasionally and remove from the grill once fully melted and slightly thick.
- Combine all jalapeño tequila relish ingredients in a blender or food processor and pulse until chunky. Set aside in the refrigerator until ready to use.
- Grill the hot dogs for 3-4 minutes per side until fully cooked.
- In a cast iron skillet over high heat, arrange 6 jalapeño slices to form a rectangle the size of an opened hot dog bun, cover with shredded cheese, and place the bun exterior side down. If the buns break when opening, microwave for 15 seconds each. Cook until the cheese forms a crust, then flip and cook the inside of the buns for 10-20 seconds.
- Assemble the hot dogs in the cheese-crusted buns with smoked queso, jalapeño tequila relish, and your preferred toppings and condiments.