Soft, fluffy yeast dough wrapped around savory beef hot dogs and a zesty jalapeño pepper filling before being baked until golden. Served with a warm, creamy queso blanco loaded with green chilies, these kolaches are perfect for breakfast, brunch, game day, or anytime you are craving a comforting handheld meal.

Featured Standouts

Pickled Jalapeños

Tangy, spicy, and full of flavor, pickled jalapeños bring a bright heat that balances the richness of the dough and queso.

Beef Hot Dogs

A classic kolache filling that provides a savory, satisfying bite and pairs perfectly with the pepper mixture.

Orange Sweet Pepper

Sweet peppers adds natural sweetness and vibrant color contrast that helps round out the jalapeño heat.

White American Cheese

White American cheese melts like no other. No need to be fancy here, white American cheese melts into a silky smooth queso with a rich, creamy texture that is ideal for dipping.

Green Chilies

Mild and flavorful, green chilies add depth and a subtle roasted pepper flavor to the queso blanco.

TIPS & TRICKS FOR THE BEST JALAPEÑO KOLACHES WITH CREAMY QUESO BLANCO

Bloom the Yeast Properly

The yeast mixture should become foamy before adding flour. This confirms the yeast is active and helps create a light, fluffy dough.

Drain the Jalapeños Well

Removing excess liquid from the pickled jalapeños prevents the filling from becoming watery during baking.

Seal the Dough Tightly

Pinch the seams securely around the filling to keep everything tucked inside while baking.

Keep the Queso Over Low Heat

Low heat prevents the cheese from separating and helps maintain a smooth, creamy texture.

Adjust the Queso Consistency

Add additional heavy cream a tablespoon at a time until the queso reaches your preferred dipping consistency.

Inclusive Adaptions

Reduced Hand Strength Adaptation

Use a stand mixer fitted with a dough hook to mix and knead the dough with minimal physical effort.

Mild Heat Adaptation

Replace part of the pickled jalapeños with additional sweet peppers for a less spicy version.

Gluten Sensitivity

Use your favorite gluten free yeast dough and gluten free hot dogs while keeping the filling and queso ingredients the same.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Stand mixer

Large mixing bowl

Measuring cups

Measuring spoons

Knife

Cutting board

Baking sheet

Parchment paper

Small saucepan

Whisk

Cooling rack

SIMILAR INGREDIENTS TO

DARK CHOCOLATE AND CHERRY MUFFINS

FRENCH TOAST MUFFIN CUPS

BLUEBERRY AND ALMOND OATMEAL MUFFINS

ENJOY THIS RECIPE WITH

SMALL BATCH STRAWBERRY JAM

HOMEMADE CHEX GRANOLA PARFAIT

SAUSAGE, SUNDRIED TOMATO, AND SPINACH ROLLED EGG KOLACHES

Recipe

Marissa Bolden

Jalapeño Kolaches & Creamy Queso Blanco

Soft, fluffy yeast dough wrapped around savory beef hot dogs and a zesty jalapeño pepper filling before being baked until golden. Served with a warm, creamy queso blanco loaded with green chilies, these kolaches are perfect for breakfast, brunch, game day, or anytime you are craving a comforting handheld meal.

Print Recipe

Servings: 12

Ingredients Equipment Method

Ingredients

  

• Dough
• 1½ cups warm water
• 3 tablespoons granulated sugar
• 1 tablespoon active dry yeast
• 1½ cups room temperature water
• 2 teaspoons salt
• 3 c all purpose flour
• Filling
• 6 beef hot dogs halved
• 1 cup pickled jalapeños minced
• 1 orange sweet pepper minced
• 1 tablespoon poppy seeds
• Queso Blanco
• 16 ounces White American cheese cubed
• ¼-1/2 cup heavy cream plus more as needed
• 4 ounces canned green chilies undrained
• ½ teaspoon salt

Equipment

• Stand mixer
• Large mixing bowl
• Measuring cups
• Measuring spoons
• Knife
• Cutting Board
• Baking sheet
• Parchment paper
• Small saucepan
• Whisk
• Cooling rack

Method

 

1. Make the Dough
2. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
3. Add the room temperature water and salt.
4. Using the dough hook attachment, gradually add the flour one cup at a time until a soft dough forms.
5. Knead on medium low speed for 8 to 10 minutes until the dough becomes smooth and elastic.
6. Transfer the dough to a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
7. Prepare the Filling
8. In a medium bowl, combine the minced pickled jalapeños, minced orange sweet pepper, and poppy seeds. Reserve the hot dogs separately.
9. Assemble the Kolaches
10. Divide the dough into 12 equal portions.
11. Flatten each portion into a small oval.
12. Place about 2 tablespoons of the jalapeño mixture in the center of the dough.
13. Add one hot dog half on top of the filling.
14. Wrap the dough around the filling and pinch the seams tightly closed.
15. Place each kolache seam side down on a parchment lined baking sheet.
16. Top the kolaches with any remaining jalapeño mixture.
17. Cover loosely and allow to rise for 20 minutes.
18. Bake
19. Bake at 400°F for 13 minutes or until lightly golden brown.
20. Make the Queso Blanco
21. While the kolaches bake, add the heavy cream to a small saucepan over low heat.
22. Gradually whisk in the White American cheese until completely melted and smooth.
23. Stir in the undrained green chilies and salt.
24. Add additional heavy cream as needed until the queso reaches your desired consistency.
25. Serve warm alongside the kolaches for dipping.

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