Ingredients for Hot Dogs With Poblanos Pepper Jack And Tomatillo
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How to Make Hot Dogs With Poblanos Pepper Jack And Tomatillo
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
- Add 2 large poblano peppers (seeded and thinly sliced) and 1 medium yellow onion (thinly sliced).
- Sprinkle with 1/2 teaspoon salt.
- Sauté until chiles soften and slightly char, about 10-12 minutes, stirring occasionally.
- Transfer the poblano and onion mixture to a bowl and set aside.
- Add 4 high-quality hot dogs to the same skillet.
- Add 1 cup of water to the skillet.
- Cover and bring to a simmer. Cook until heated through, about 5 minutes.
- Meanwhile, preheat your broiler.
- In a small bowl, combine 1/2 cup salsa verde and 1/4 cup chopped fresh cilantro.
- Place 1 hot dog in each of the 4 hot dog buns.
- Place the loaded hot dog buns on a baking sheet.
- Top each hot dog with 1 slice of Pepper Jack cheese.
- Broil until the cheese is melted and bubbly, about 2 minutes. Watch carefully to prevent burning.
- Top each hot dog with the poblano-onion mixture.
- Sprinkle with 1/4 cup crumbled cotija cheese and a spoonful of the tomatillo-cilantro salsa.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
36g
Fat
40g
Carbs
10g
