Ingredients
- Jalapeño peppers 3
- SpinneysFOOD Fresh Coriander 2 Handfuls
- Vegan cream cheese 60g
- Vegan grated cheddar cheese 60g
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- Quorn Vegetarian Sausages 4
- SpinneysFOOD Hot Dog Brioche Buns 4
Nutrition (Per serving)
- Calories 349
- Fat 18.7g
- Saturates 9.4g
- Protein 11.6g
- Carbs 29.5g
- Sugars 4.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Jalapeño popper-style hot dogs
American 20 Mins Prep · 20 Mins Cook
- Prepare the grill or a grill pan to a medium heat.
- Finely dice 2 jalapeños. Chop a handful of coriander. In a small bowl, combine the jalapeños, vegan cream cheese and cheddar cheese, coriander, salt and pepper. Mix well until all the ingredients are evenly incorporated.
- Cook the sausages on the grill for approx. 5-7 minutes, turning occasionally, until they are heated through and have grill marks.
- While the sausages are grilling, slice the hot dog buns, taking care not to slice all the way through. Then lightly toast the hot dog buns on the grill.
- Spread a generous amount of the jalapeño mixture on each half of the buns. Once the sausages are ready, remove them from the grill and place them in the buns.
- Place the buns back on the grill and close the lid to cook for 5 minutes until the cheese has melted.
- Slice the other jalapeño. Roughly chop the remaining coriander.
- Serve the hot dogs topped with the jalapeño and coriander.