4th of July Hot Dogs on the ASF Pellet Grill!

Hot dogs have long been a classic staple for 4th of July celebrations and grill sessions.  This year, take your dog game to the next level with this mouth watering recipe.  Wrapped in bacon and oozing with creamy, cheesy deliciousness, these jalapeño topped hot dogs will become a crowd favorite amongst your friends and family.  There isn’t a grill-master enthusiast out there that won’t appreciate these dogs.


Jalapeño - Cheese Hot Dog Poppers

Prep Time - 20 minutes

Cook Time - 15 minutes


16 ounces cream cheese at room temperature

1/2 cup shredded cheddar cheese

1/2 cup diced jalapeños

1 pound of sliced bacon

large hot dogs (up to 12)

large hot dog buns (up to 12)

extra jalapeño slices to be used as topping 

BBQ sauce

Note: These ingredients will make up to 12 hot dogs. If you end up having any extra jalapeño/cheddar/cream cheese filling left over, it goes great with potato chips as a dip for an appetizer.



Step 1 - Turn the pellet grill on and set it to 350 degrees.


Step 2 - Mix 16 ounces of cream cheese, 1/2 cup of cheddar cheese, and 1/2 cup of diced jalapeños in a bowl. These ingredients mix together much easier if the cream cheese is at room temperature.


Step 3 - Cut a slit down the length of each hot dog through the center.


Step 4 - Stuff generous amounts of jalapeño/cheddar/cream cheese filling inside each hot dog.


Step 5 - Wrap each stuffed hot dog with a large slice of bacon.


Step 6 - Place the hot dogs on the grill and cook for approximately 15 minutes at 350 degrees, or until the hot dogs and bacon begin to get a crispy/charred appearance on the bottom.

Step 7 - Remove the hot dogs from the grill and insert each dog into a large bun.


Step 8 - Top each hot dog with BBQ sauce and jalapeño slices.  Serve and enjoy!


Thank you to all of those service men and women for protecting our freedoms!