The hot dog has more often than not, been associated as a staple "ball park treat." But who says you can only eat a hot dog during a sporting event?
Here, the ever popular hot dog, gets a surprisingly delicious makeover with some added Latin flare. And with the upcoming Superbowl festivities, this would be a perfect addition to that snack table.
Ingredients:
Adapted from a Bon Appetit recipe
2 tablespoons olive oil
1 poblano chile, seeded and cut into small strips
1 onion, sliced thinly
4 angus hot dogs
1/2 cup salsa verde
small handful cilantro, chopped
4 hot dogs buns
shredded Pepperjack cheese
crumbled Cotija cheese
Heat olive oil in a large skillet under medium high heat. Add poblano peppers and onions. Cook until the peppers start to soften, about 10 minutes or so. Transfer to a bowl and set aside.
In same skillet, add hot dogs and 1 cup of water. Cover pan and cook dogs for about 5 minutes, or until heated through.
Turn oven broiler to high and move rack to middle position.
In a small bowl, mix cilantro and salsa verde until combined.
Place hot dogs in buns and sprinkle pepperjack cheese on top. Place each hot dog on a baking sheet and broil until the cheese is melted and slightly golden, about 2-3 minutes.
Top hot dogs with pepper and onion mixture, cotija cheese, and salsa verde.
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