A “Danger Dog” or Sonoran Dog is a bacon-wrapped hot dog that is believed to have originated in the Sonoran region of Mexico, and it is now commonly sold by street vendors in cities such as Tijuana, Los Angeles, and New York City. A “Jalapeno Popper” is a popular appetizer that consists of a jalapeno pepper that has been halved, stuffed with cheese, and then fried or baked. In this mashup of the Jalapeno Popper and the Danger Dog, cheese and peppers are stuffed into the hot dog before it is wrapped with bacon and additional grilled peppers and cream cheese are stuffed into the bun with the dog.
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assembly text here: Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
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Equipment that I used:
- Plastic Cutting Board: Whenever I handle raw bacon, I do it on a plastic cutting board that I throw into the dishwasher directly afterwards to prevent any risk of spreading foodborne contaminants.
- Countertop Oven. If I’m only cooking one or two bacon-wrapped hot dogs, I cook them on foil in my countertop oven because it uses the least amount of energy, it’s the easiest to clean up after, and I can toast the buns in there as well.
- Toothpicks: It’s helpful to use toothpicks to fasten the ends of the bacon to the hot dogs.
