There is a type of sweet poetic justice finding a gourmet hot dog recipe in the January issue of
I'm so used to seeing health conscious meals in the beginning of the year. While most are glued to the healthy fish & chicken recipes, I'm eyeing the recipe on how to make a hot dog - already a delicious treat - even more delicious. This is awesome. The melted Pepper jack cheese with caramelized onions and poblanos were out of this world.
If you want to take a break from the healthy meals this January, this is the recipe I would start with.
Hot Dogs with Poblanos, Pepper Jack and Tomatillo
2 tbsp olive oil
3 Poblano Chilis cut into 1/2 inch wide strips
1 large onion sliced
6 uncured hot dogs or flavored sausages
1 cup purchased salsa verde (tomatillo salsa)
1/2 cup chopped fresh cilantro
6 hot dog buns
2 ounces hot pepper Monterey Jack cheese, thinly sliced
Crumbled Cotija cheese or feta cheese
Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Saute until chiles soften 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.
Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.