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Monterey Jerk Dog

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Monterey Jerk Dog



Ingredients :

  • 6 Ball Park® Original Hot Dog Buns
  • ¼ teaspoon garlic powder
  • ½ cup mayonnaise
  • 1 tablespoon olive oil
  • 2 cups finely chopped sweet onion
  • 1 teaspoon jerk or Cajun seasoning
  • 6 hot dogs
  • 8 ounces Monterey Jack cheese
  • shredded
  • 4 ounces crushed pineapple
  • drained (Optional)
  • Methods :

  • Preheat grill to medium heat.
  • Whisk garlic powder into mayonnaise and spread onto Ball Park® Hot Dog Buns.
  • Coat the bottom of a small skillet with olive oil and warm on medium heat.
  • Add the onion and caramelize by stirring until golden brown.
  • Add jerk seasoning and remove from heat.
  • Butterfly the hot dogs by splitting on one side, leaving the other side intact, then grill split-side down until grill marks appear (safe internal temp. 160 degrees F).
  • Flip hot dogs and add the jerk onions and cheese into each split.
  • Open each bun and lightly toast opening-side down.
  • Place each hot dog into a toasted bun and add pineapple or your favorite toppings.
  • Refrigerate any leftovers.
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