Monterey Jerk Dog – a delicious recipe with garlic, mayonnaise, olive oil, sweet onion, Cajun seasoning, cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat grill to medium heat.
2
Whisk garlic powder into mayonnaise and spread onto Ball Park(R) Hot Dog Buns.
3
Coat the bottom of a small skillet with olive oil and warm on medium heat.
4
Add the onion and caramelize by stirring until golden brown.
5
Add jerk seasoning and remove from heat.
6
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).
7
Flip hot dogs and add the jerk onions and cheese into each split.
8
Open each bun and lightly toast opening-side down.
9
Place each hot dog into a toasted bun and add pineapple or your favorite toppings.
10
Refrigerate any leftovers.
528
kcal
Calories
45
g
Fat
15
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 Ball Park(R) Original Hot Dog Buns, 1/4 teaspoon garlic powder, 1/2 cup mayonnaise, 1 tablespoon olive oil, and more.
Yes, Monterey Jerk Dog falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
