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We put up a post around this time last year of some out of this world Smoky Stuffed Jalapenos (known in the BBQ world as ABTs, or Atomic Buffalo Turds. I know. Now you understand the reason for the nickname). Springtime has come again, and with it, the call of the stuffed jalapeno! We wanted all of the flavors of our beloved original, but were looking for something a little more main-course instead of an appetizer so naturally our taste buds led us to the land of the all-beef frank. The original version calls for cocktail weenies, but we went larger scale and got some bun length dogs just begging to be filled. The creamy, cheesy filling is almost identical to the original, with the added bonus of the diced jalapenos to give you a little bite in every bite. Finally, we wrap these dogs in love (known round these parts as bacon).
Throwing these gourmet stuffed franks together takes hardly any time at all, but your guests will be obliged to bow down to the grill master when you serve these at your next cook out. Top them with whatever accoutrements you choose, or eat them as is. There are enough flavors in each bite that they really don't require much extra.
Inside Out ABT's (AKA Bacon Wrapped Jalapeno Cheese Stuffed Hot Dogs)
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 8
Recommended Pellets: Any
INGREDIENTS:
1 package bun length, all beef hot dogs (8 count)
4 oz cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1 fresh jalapeno, seeds and stem removed, finely diced (leave the seeds in if you like your food really spicy!)
2 teaspoons Traeger Chipotle Rub (or your favorite BBQ rub)
8 slices bacon
Buns and any desired toppings
PREPARATION:
Start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes.
While the grill is preheating, assemble your hot dogs.
First, cut a deep slit lengthwise across the dog without cutting all the way through the bottom. Genltly separate the halves with your fingers, being careful not to tear the halves apart.
In a small bowl, combine the cream cheese, cheddar cheese, diced jalapenos, and Chipotle Rub.
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Using a spoon, fill the slit in each dog with 1 heaping tablespoon of the cream cheese jalapeno mixture.
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Wrap each hot dog in a strip of bacon. Make sure the ends of the bacon start and finish underneath the hot dog.
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Place the wrapped hot dogs directly on the grill grate and cook for 5-6 minutes before flipping over. Cook an additional 5-10 minutes, or until the hot dogs are cooked to an internal temperature of 175 degrees F and the bacon is cooked to your liking.
Serve immediately on toasted buns. Enjoy!
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Click below for a printable version of this recipe: