Hot Dogs with Pimento Queso Sauce

04 Aug 2020

35 Minutes | easy | Serves 20 Hot dogs

This easy, spicy cheese sauce is excellent served as a dip with tortilla chips, so bear that in mind if you have lots leftover! This easy, spicy cheese sauce is excellent served as a dip with tortilla chips, so bear that in mind if you have lots leftover!

Ingredients

  • Hot dogs
  • Buns
  • Coriander, to garnish (optional) Ketchup (optional)
  • 15g butter
  • 1⁄2 red pepper, finely diced
  • 1⁄2 onion, peeled and finely diced
  • 1 tbsp wholegrain mustard
  • 2 tbsp pickled jalapenos, chopped
  • 2 cloves garlic, crushed or grated 1⁄2 tsp smoked paprika
  • 350g cheddar cheese, grated
  • 150ml milk
  • 50g cream cheese
  • 1 tbsp plain flour

Directions

1.

Melt the butter

Melt the butter in a saucepan and add the onion and pepper. Cook until soft but not coloured, stirring often - around 5 minutes.

2.

Add extras

Add the garlic and smoked paprika and continue cooking for a couple of minutes, stirring often.

3.

Add ingredients

Add the jalapenos, cream cheese and milk and continue to cook over low-medium heat until smooth.

4.

Combine

Combine the grated cheddar with the flour and mix well. Gradually add the cheese to the sauce, over low heat, whisking until smooth (don’t be tempted to turn up the heat as it can make the sauce grainy). The sauce is ready when it’s smooth and thickened, with no taste of flour.

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5.

Stir

Stir in the mustard then set aside, covered, to stop a skin forming.

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6.

Light 2 of the gas burners

Light 2 of the gas burners on the Jupiter Outback BBQ and set the heat to high

7.

Turn occasionally

Pat the hot dogs dry and place them on the grill to heat through, turning occasionally - around 15 minutes.

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8.

Assemble

Assemble the hot dogs by placing the sausages in the buns and topping with plenty of queso sauce, ketchup and/or coriander (if using).

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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