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Recipes
Shopping list
Ingredients
- 8 Bakery hot dog buns
- 1 medium sweet onion
- ¼ cup balsamic vinaigrette
- 8 (12-inch) wooden skewers
- 8 jumbo hot dogs
- 8 tablespoons whipped cream cheese
- 5 tablespoons diced pickled jalapeño peppers
- 5 tablespoons yellow mustard
Steps
- Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving ¼-inch intact; set aside. Cut onion into ½-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.
- Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.
- Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.
Amount per ⅛ recipe serving: Calories 390, Total Fat 24g, Sat Fat 9g, Trans Fat 1g, Chol 50mg, Sodium 1080mg, Total Carb 31g, Fiber 1g, Total Sugar 8g, (Incl. 2g Added Sugars), Protein 11g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 6%