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Seattle-Style Hot Dogs
Nathan Congleton / TODAY
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(67 rated)
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What makes these dogs different is the combo of spicy chilies and cool cream cheese. They're like jalapeño poppers and stadium-style hot dogs rolled up into one tasty bite.

Technique tip: Split the dogs down the middle for fast grilling and more char.


    • 4 hot dogs
    • 2 medium onions, sliced in thick rounds
    • 4 hot dog buns
    • 8 tablespoons cream cheese
    • 1 jalapeño, thinly sliced
    • Brown mustard


1. Heat a grill, or grill pan, to medium-high heat. Brush the grill grates with oil.

2. Grill the hot dogs and onions at the same time. When almost done, toast the buns on the grill.

3. Smear 2 tablespoons of the cream cheese on each of the buns. Place a few slices of jalapeño on each bun. Put the hot dogs on the buns and cover with the grilled onions and top with brown mustard.