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!
Melt the butter in a saucepan and add the onion and pepper. Cook until soft but not coloured, stirring often – around 5 minutes.
Add the garlic and smoked paprika and continue cooking for a couple of minutes, stirring often.
Add the jalapenos, cream cheese and milk and continue to cook over low-medium heat until smooth.
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.
Stir in the mustard then set aside, covered, to stop a skin forming.
Light 2 of the gas burners on the Jupiter Outback BBQ and set the heat to high
Pat the hot dogs dry and place them on the grill to heat through, turning occasionally – around 15 minutes.
Assemble the hot dogs by placing the sausages in the buns and topping with plenty of queso sauce, ketchup and/or coriander (if using).
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