Double Dilly Dogs Recipe

Toast buns and cook hot dogs

Heat a cast-iron skillet or griddle over medium-high heat. Butter the insides of the buns evenly with the 2 tbs butter. Place buns butter-side down on the skillet and toast until golden, 1–2 minutes; remove and keep warm. Reduce heat to medium. Place the 2 all-beef hot dogs in the skillet and sear, turning occasionally, until browned and heated through, about 6–8 minutes. Alternatively, grill or simmer in water if preferred.

Make the mustard while the dogs cook. In a small bowl, whisk together 3 tbs Dijon mustard, 1 tbs yellow mustard, 1 tsp honey, 1 tsp cayenne pepper, 1 tsp apple cider vinegar and a pinch of salt until smooth and homogenous. Taste and adjust cayenne for heat or honey to balance. Set aside at room temperature.

Prepare a smooth queso

In a small saucepan over low heat, melt 1 tbs butter. Whisk in 1 tsp flour and cook for 30 seconds to make a light roux. Slowly whisk in 1 cup whole milk and bring to a gentle simmer, stirring constantly until slightly thickened, about 2–3 minutes. Reduce heat to low and add 1 cup chopped/shredded white American cheese in batches, stirring until fully melted and smooth. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp black pepper and a pinch of salt. Keep warm over the lowest heat, stirring occasionally. If too thick, thin with 1–2 tbs milk.

Prepare jalapeños

Slice the 2 fresh jalapeños into 1/4-inch rings. If you want milder heat, remove seeds and membranes; keep them for more heat. Pat dry with paper towels.

Make batter and fry

In a small bowl, whisk together 1 tbs flour, 1 tsp cornstarch, 3 tsp cold water and a pinch of salt until a thin batter forms. Heat 1 cup vegetable oil in a small heavy skillet over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Working in a single layer, dip jalapeño rings into the batter to lightly coat and carefully add to hot oil. Fry until golden and crisp, about 45–60 seconds per side. Use a slotted spoon to transfer to a paper-towel–lined plate to drain and lightly season with a pinch of salt. Repeat with remaining rings. Keep warm in a low oven (200°F / 95°C) if needed.

Warm the dill pickle relish briefly in a small bowl for 10–15 seconds in the microwave or stir to loosen if refrigerated.

Assemble the Double Dilly Dogs

Open each toasted bun. Spread a generous layer (about 1 tbs) of the spicy cayenne mustard along the bottom of each bun. Place one hot dog in each bun. Spoon about 1/2 cup of warm queso over each dog, allowing it to cascade along the length. Top each with roughly 1½ tbs dill pickle relish, then arrange 4–6 fried jalapeño rings over the queso (use fewer if you prefer milder). If using, add 1 tbs pickled jalapeños divided between the two dogs and garnish with a dill pickle slice and a sprinkle of chopped cilantro. Serve immediately with lime wedges on the side.