Queso Bacon Dog Recipe

Cook and crisp bacon

Preheat a skillet over medium heat. If you prefer candied bacon, sprinkle brown sugar on one side of each slice. Place bacon slices in the dry skillet (sugared side up if using brown sugar). Cook 3–5 minutes per side, turning occasionally, until browned and crisp but not burned. Transfer to a paper-towel-lined plate to drain and cool. Once cool, chop into small bite-sized pieces (about 1/4–1/2-inch). Reserve.

Prepare thickening slurry

In a small bowl, whisk the cornstarch into 2 tablespoons of the milk until smooth and free of lumps.

Heat dairy

In a small saucepan over low–medium heat, combine the remaining milk and the heavy cream. Warm gently until steam appears and small bubbles form at the edge, about 3–4 minutes. Do not boil.

Finish queso

Slowly whisk the cornstarch slurry into the warm milk mixture. Continue to cook, whisking constantly, until the mixture slightly thickens (1–2 minutes). Reduce heat to low. Gradually add the white American cheese and Monterey Jack in small handfuls, stirring or whisking until each addition melts and the sauce becomes smooth. Stir in garlic powder, onion powder, ground white pepper, and salt. Taste and adjust seasoning. Keep the queso warm on the lowest heat setting, stirring occasionally; if it becomes too thick, whisk in up to 1–2 tablespoons more milk.

Toast bun and heat dog

Butter the inside of the hot dog bun lightly (about 1 tsp butter per side). Toast the buttered bun in a skillet over medium heat (or under a broiler) until golden and crisp, about 1–2 minutes per side. Simultaneously, heat the Eisenberg™ quarter-pound hot dog: grill over medium-high heat for 4–6 minutes, turning to get even char and through-heated; or poach in simmering water for 5–6 minutes; or pan-sear in a little oil for 4–5 minutes until browned.

Assemble Queso Bacon Dog

Place the hot dog in the toasted bun. Spoon 3–4 tablespoons of warm white queso over the hot dog, covering evenly. Sprinkle a generous 2 tablespoons of the chopped bacon on top (adjust to taste). If desired, garnish with chopped chives/scallions and a pinch of freshly ground black pepper.