Mini Jalapeño Corn Dog Poppers Recipes

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

Steps:

• Heat oven to 375ºF. Prepare muffin batter as directed on package;
• spoon into 24 mini muffin pan cups sprayed with cooking spray. Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing poppers from pans. Serve topped with honey.

Steps:

• Heat oven to 375ºF.
• Prepare muffin batter as directed on package; stir in peppers, spoon into 24 mini muffin pan cups sprayed with cooking spray.
• Press 1 each cream cheese cube and hot dog piece into batter in center of each muffin cup.
• Bake 10 to 12 min. or until golden brown. Cool 5 min. before removing muffins from pans. Serve topped with honey.

Steps:

• Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
• In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
• Enjoy!