Ingredients

8 thick hot dogs or knockwursts
4-6 jalapeno peppers, sliced crosswise (about 32 slices)
4-5 ounces Monterey Jack, cheddar, Munster or Gruyere cheese, cut in strips
8 hot dog buns
2 tablespoons melted butter
Condiments

Directions

Make two lengthwise cuts in each hot dog to remove a slender V-shaped strip from the center. The idea is to cut the hot dog almost in half lengthwise but leave the halves attached at the bottom. Insert the cheese and four jalapeno slices in the slit. Tie each hot dog crosswise in two places with butcher's string to hold in the cheese and jalapenos. Place hot dogs on the grill, with cheese side up. Grill bottom until crisp, then roll hot dogs slightly to grill sides. Brush the inside of the buns with the melted butter and grill them 1 minute. Serve with condiments of your choice.