12 Frozen Jalapeno Poppers, prepared according to package directions
Jalapeno Kettle Chips, crunched up
4 Fresh Jalapeños
Prepare jalapeno poppers according to package directions. When slightly cooled, sliced into large chunks.
While the poppers are baking or frying, prepare hot dogs on a preheated grill, that has been reduced to medium-low. Grill until cooked through. While the hotdogs are grilling, on the other side of the grill, roast the fresh jalapenos until blistered on the outside and slightly soft. Remove from grill to rest.
During the last few minutes of the grilling process, butter the hot dog buns, and toast on the grill until golden brown.
Spread cream cheese over the toasted buns. Place the hot dogs into the buns. Top hot dog with chopped up jalapeno poppers. Top with crunched up jalapeno kettle chips.
If desired, slice up fresh roasted jalapenos for an added kick. Remove as many seeds as possible to reduce the heat - or if you are bold, leave them in! Good luck!
*WASH HANDS thoroughly after handling the jalapeños!*
Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.
Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.