Southwestern Green Chile Hot Dog
This Southwestern Green Chile Hot Dog comes loaded with crispy fried green chile strips and a warm Rotel cheese sauce that might sneak up and become your new favorite hot dog recipe.
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Roast Chilies Over Open Fire; Then Bread & Fry
Begin by blistering fresh green chiles directly over the fire. You want the outside good and charred. Place the hot chiles inside a plastic bag, sprinkle in a little water, and close the bag. Let them steam for four or five minutes.
Remove the chiles and rub away the charred skins. Cut off the stems, split the chiles open, remove the seeds, and slice them into strips.
For the fry batter, whisk an egg with some milk. In a separate dish, combine equal parts cornmeal and flour. Season the dry mixture with Original Seasoning or a combination of salt, black pepper, and garlic powder.
Dip each green chile strip into the wet mixture, then the dry mixture. Repeat the process by going back into the wet mixture and then into the dry one. That double coating is how you get a thick, crispy crust. Fry the strips until golden and let them cool slightly.
Rotel Cheese Sauce For Hot Dogs
To make the cheese sauce, place cubed Velveeta and a little milk in a saucepan. Cook it over medium-low heat, stirring continually. Once the cheese begins melting, reduce the heat and add Rotel, cumin, chili powder, and garlic powder. Taste the sauce and adjust the seasoning as needed.
How to Grill the Perfect Hot Dog
Score the hot dogs diagonally, warm them over indirect heat, and finish them directly over the fire. Place each hot dog in a bun, spoon the warm cheese sauce over it, and finish with the crispy fried green chile strips.
A little smoke, creamy cheese, tomatoes, spices, and that fried green chile crunch make this one fine Southwestern hot dog.
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