Spice up your favorite hot dog for game day. Using Tillamook Farmstyle Spicy Mexican Blend Shreds to create a spicy queso paired with Tillamook Original Cream Cheese Spread, it’s the perfect mix of cheesy and spicy.
Remove the stem, veins and seeds from the jalapeños.
Cut in half and slice thinly, then sauté in a pan with olive oil over medium heat.
Warm cream cheese at room temperature before whipping in a stand mixer on medium/high speed.*
If you don’t have a stand mixer, you can use a hand mixer or just whip by hand with a fork.
Combine the sautéedjalapeños, salt and cayenne pepper in the mixer with the cream cheese and whip together until fully incorporated.
Set aside or refrigerate until ready to use.
Make the Crispy Onions
In a large pot (6 Quarts) heat 1-2 quarts of vegetable oil to 350 degrees.
Mix together the dry ingredients in a large mixing bowl.
Remove both ends of the yellow onion and the outside skin.
Cut in half and rest on the flat sides, cut as thinly as possible across the onion (Not paper thin but close to it).
In small amounts place the onions in the bowl with the dry ingredients and mix until coated evenly.
Place into a sieve over the bowl and knock off the excess dry mix.
Place in the fryer oil immediately and cook until golden brown (2-3 minutes).
Remove from the oil and dry on a paper towel lined plate or baking tray.
Make the Spicy Queso
In a small sauce pan on medium heat, combine the butter and flour and mix together with a whisk.
Cook 1-2 minutes until golden brown then add the cream and cook for an additional 2-3 minutes to bring to a simmer.
Slowly add the shredded cheese while stirring to prevent sticking and scorching, cooking to melt about 3-4 minutes.
Break up the cheese slices and add in slowly the same way stirring constantly, cooking to melt for an additional 5-6 minutes.
Once thoroughly melted, pour into a storage container and store in the fridge until future use, unless ready to use immediately.
Reheat for future use in the microwave or on the stovetop on low heat. You can add a little more cream to help the queso get back to its creamy consistency.
Make the Hot Dogs
Warm buns in 350° F oven for 5-6 minutes just before serving.
Boil sausages 7 minutes then sear in a pan on med-high heat 2 minutes each side.
Schmear 1 oz room temp cream cheese on each warmed bun.
Place a sausage on each bun.
Top with just over 1 oz spicy queso on each sausage.
Generously top each full hot dog set up with crispy onions.
