Bacon Wrapped Cheesy Jalapeno Chicken Dogs W/ Raspberry Sauce

Try my bacon wrapped chicken dogs. They're stuffed with roasted jalapeno and melted cheese, and topped with a sweet raspberry sauce. I guarantee, you and your crew will love them...or your money back!

(P.S. There is no actual refund, that's just part of my evil plan to get people addicted to my dogs!)

Step 1: Things You Will Need

2 Packages of bacon (I used thick cut)

1 Package of large hotdog buns or rolls

Seasoned Chicken

2 Pounds ground chicken breast (I grind my own)

1/4 Cup finely chopped cilantro

2 TBSP Minced garlic

1 TBSP Lemon juice

1 tsp Cumin

1 tsp Paprika

1/2 tsp Salt

1/2 tsp Pepper

Jalapeno Cheese Mixture

6 Large jalapenos

1/2 Block of cream cheese (4oz)

2 Cups shredded cheese (I used a Mexican blend)

Raspberry Topping

1 Cup raspberry preserves

1/4 Cup water

1 tsp Balsamic vinegar

Note: This recipe makes approximately 8 dogs

Step 2: Making Your Jalapeno Cheese Mix

1. Cut the jalapenos in half, removing the tops, cores, and seeds.

2. Roast the peppers in the oven for 10-15 minutes (set to broil) or until they start to show signs of light burn..

3. After they have been roasted, dice the jalapenos into little pieces.

4. Use your hands to mix the shredded cheese, cream cheese, and jalapenos together in a bow.

5. Roll out "finger thick" cheese sticks one inch shorter than the length of one of your hot dog buns.(I forgot to do this step at this point in the project., so I had to use a photo from a future step...Derp!)

Step 3: Prepping Your Meat

1. Clean the chicken breast of all fat, gristle, and imperfections. Then cut it into smaller pieces and grind.

2. Finely chop your cilantro...the smaller, the better. Bigger pieces might cause your cheese to leak through the meat during cooking.

3. Use your hands to mix the following ingredients in a large bowl:

2 Pounds ground chicken breast

1/4 Finely chopped cilantro

2 TBSP Minced garlic

1 TBSP Lemon juice

1 tsp Cumin

1 tsp Paprika

1/2 tsp Salt

1/2 tsp Pepper

Step 4: Rolling Your Dogs

1. On a large piece of plastic wrap, near one of the edges, flatten a handful of meat into a 1/4 inch thick square patty that it's the same length as one of your buns.

2. Place a pre-rolled cheese stick on the side of the patty closest to the plastic edge. Place it so it leaves a 1/2 inch of patty sicking out past the side and ends of your dog

3. Carefully us the edge of the plastic to roll the patty over the cheese stick until it connects and seals tightly with the other side of the patty. Make sure that there isn't any cracks in your meat seal. the cheese might leak out while cooking.

4. Seal the ends of your dog, and once again, don't leave any holes or cracks for leakage.

5. Carefully reposition your dog on the edge of the plastic. Then place 2 strips of bacon at an angle so that their ends do not exceed the length of the dog.

6. Using the edge of the plastic once more, slowly roll the dog over the bacon until it's fully wrapped.

7. Delicately remove your dog and you're ready to grill. Make sure to lay them across the bars of the grill and not in the same direction. This will make it easier to flip without damaging your bacon. Also look out for grease fires from the bacon. You don't want it to burn.

Step 5: Making the Raspberry Suace

1. Place 1 cup of raspberry preserves and 1/4 cup water in a small sauce pan.

2. Simmer on low and stir frequently until the preserves have dissolved in the water smoothly and the sauce has condensed into a slightly thick and soupy substance.

3. Remove from heat and stir in 1 tsp Balsamic vinaigrette. Then set aside until your dogs are ready.

4. Spoon the sauce over your finished dogs and enjoy!

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If you like this recipe you can check out my other tasty Instructables here.

And don't forget to leave me a vote below for the BBQ Showdown Challenge!