Summer is in full swing and we're busting out the hot dogs - Jalapeno Popper Hot Dogs!
Course Main Course
Cuisine Barbecue, Comfort Food, Summer
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Author Two Market Girls
Ingredients
2veggie dogs
2hot dog buns
2jalapeno, deseeded
1 1/2cupspanko breadcrumbs
2tbspvegan butter
1tspgarlic powder
1tspdried parsley
1tspdried oregano
Batter
1/2cupall-purpose flour
1/2cupnon-dairy milk
1tsponion powder
1tspgarlic powder
Cheese Sauce
1/2cupDaiya Chive & Onion Cream Cheese
2tbspnon-dairy milk
3/4cupDaiya Cheddar Shreds
Instructions
De-seed your jalapenos and slice into thin pieces. Set aside.
Mix all your batter ingredients in a bowl. Toss your jalapeno pieces into the batter until all are coated. Then toss each piece in panko and place in an air-fryer (these can also be deep fried). Air-fry for about 15 minutes until nice and crispy.
In a sauce pan add your vegan cream cheese and non-dairy milk over medium heat. Once the cream cheese has mostly melted add in your cheddar shreds and stir until melted. Set aside. It will thicken as it sits.
To prepare your buns, spread vegan butter on the inside and sprinkle on your garlic powder, oregano, and parsley. Toast your buns until golden.
Barbecue your hot dogs until there are grill lines on all sides.
Construct your hots dogs by drizzling cheese on your toasted bun, add a layer of crispy jalapenos, place your hot dog, top with cheese again, and jalapeno pieces again. Eat and enjoy.