Hold the pickle relish! If you want your hot dogs to be well and truly hot, you'll add this grilled onion-jalapeño relish.
What You Need
Original recipe yields 6 servings
6 jalapeño peppers
1 large onion, cut into 1/2-inch-thick slices
6 OSCAR MAYER Selects Uncured Angus Bun-Length Beef Frank s
6 bakery-style hot dog bun s, partially split
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
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Let's Make It
Heat greased grill to medium-high heat.
Grill peppers 12 to 15 min. or until blackened on all sides, turning occasionally. Place peppers in paper bag; close bag. Let stand 20 min. or until peppers are completely cooled. Remove peppers from bag; peel away blackened skins with small sharp knife. Discard skins. Cut peppers lengthwise in half; remove and discard seeds. Cut peppers into thin strips; place in medium bowl.
Add onions to grill; cook 10 to 12 min. or until tender, turning after 6 min. Remove from grill. Add franks to grill; cook 7 to 9 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
Cut onions in half. Add to peppers along with the dressing; mix lightly. Spread cut sides of buns with cream cheese spread; fill with franks and vegetable mixture.
Prepare using KRAFT Lite Zesty Italian Dressing and PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.