A little tip: For the blog, I’ve got to make things a little prettier. You know, since we take photos of the food and such. Because of this, I placed the cream cheese in a frosting piping bag and piped it on. If you aren’t worried about how they look go ahead and slather it on either side of the hot dog. No need for the perfect little squiggly line unless you want it:)

Ingredients:
1/4 cup flour
1/4 teaspoon salt
1 egg
1/4 cup milk
1/2 cup panko bread crumbs
1/4 teaspoon garlic powder
2 jalapeños, sliced into rings
oil for frying
4 hot dogs
4 hot dog buns
4 ounces cream cheese, softened

Instructions:
Set oven to warm setting or 200 degrees.
Set up an assembly line. On the first plate combine flour and salt. In a bowl, whisk together egg and milk. On another plate combine panko and garlic powder.
Dip each slice of jalapeño into the flour, then the egg mixture and then the panko. Repeat until all jalapeños are coated.
Heat 1/4 inch of oil in a skillet over medium heat. Drop a few bread crumbs into the oil and if they sizzle the oil is hot enough. Fry the jalapeños until golden brown and crispy. About 2 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with salt. Place in oven to keep warm while you cook the hot dogs.
Heat a grill to medium - high heat. Cook hot dogs until warmed through.
To assemble, place hot dog in bun, top with fried jalapeños and cream cheese. Serve immediately.

Notes
Update ~Here~