Mexican Hot Dogs
Howdy folks, and thanks for stopping by the website! We are going to change the way you look at hot dogs forever. This recipe takes all of the best Mexican flavors and transforms a boring old hot dog into a full, delicious meal you won’t be able to get enough of.
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Roast the Peppers
Start by roasting your peppers. For this recipe we’re using poblano, Hatch, and serrano peppers. Some folks call this “blistering” because you’re going to fire roast (or oven roast) the peppers until the skin starts to turn dark brown or black and begins to blister. These skins are going to come off before we eat them, so don’t worry about burning them too much. This is going to make these peppers tender and add flavor.
Tip: To easily peel the skin off the peppers, place the roasted peppers in a plastic bag with two tablespoons of water and seal the bag. Let the water steam the peppers for about 5 minutes. The skins will rub off easily.
Peel the skin off the peppers. Cut off the stems and remove the seeds with a spoon. Cut these peppers into thin strips, and set aside.
Mexican Hot Dog Relish
Add some avocado oil and butter to a hot skillet. Add the diced bell peppers and onion and saute until everything is good and tender. You’ll be able to tell because the peppers and onions will soften and turn translucent.
Add the sliced, roasted peppers from before. Sauté until the peppers have a little char. This is going to add flavor and texture to every bite. Towards the end, when they start showing some char, add the garlic.
This mix of peppers and onions will be some of the best hot dog relish you’ve ever had!
As Seen in This Recipe
Cook the Hot Dogs in the Skillet with the Peppers!
By cooking the hot dogs in the skillet with the bell peppers, onions, garlic, and chili peppers, you’ll be adding more flavor to the hot dog. Add the cumin and the Taco Seasoning, and cook for a few more minutes.
Hot Dogs Two Ways: Bun or Tortilla?
Tortilla Method
Lay a large, burrito sized tortilla in a warm skillet. Start by placing two slices of American cheese in the center. American cheese melts the best. Layer the relish mixture, and add a hot dog. Layer more relish over the top of the hot dog. Fold up like a burrito. Grill the outside of the tortilla in the skillet until slightly browned and crispy.
The Bun Method
Start with deli-style buns or hoagie rolls. This isn’t a hot dog for a scrawny little hot dog bun. Butter the bun generously on both sides or melt butter in a hot cast iron skillet. Place the bun in the skillet until toasted. This small step adds so much to the final product, and you’ll taste it in every bite.
Once toasted, layer the bottom of the bun with shredded cheese. Add relish, then the hot dog, then more relish, then more cheese. At this point, I hope you’re hungry, because it’s time to eat!
Tip: Melted Cheese under the hot dog helps to prevent the bun from breaking.
I taste tested both methods and I have to say, I prefer the toasted hot dog bun. Also, if you don’t love spice, you may want to skip or reduce the amount of serrano pepper. I do love me some heat, though!
As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! God bless you and we’ll see you down the Mexican Hot Dog trail!
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Mexican Hot Dogs – Cowboy Kent Rollins
Ingredients
- 1 poblano pepper
- 2 Hatch green chilies or Anaheim peppers
- 2 jalapeno peppers
- 2 serrano peppers
- 4 tablespoons avocado or olive oil
- 4 tablespoons butter divided
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- ½ white onion sliced
- 2 garlic cloves minced
- 3 teaspoon ground cumin
- 3 teaspoons Kent’s Taco seasoning or your favorite blend
- 4 hot dogs
- 4 hoagie buns
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Roast the poblano, green chilies, jalapenos, and serrano peppers over an open flame until blackened. You can alternatively roast them in an oven heated to 400 degrees F for 10-20 minutes.
- Place the peppers in a plastic bag with 2 tablespoons of water. Seal the bag and let the peppers steam for about 5 minutes. Peel or scrape the skin off the peppers and discard.
- De-stem the peppers and remove the seeds. Cut into thin strips. Set aside.
- Add the avocado oil and 2 tablespoons of butter to a large cast iron skillet over medium heat. When the butter has melted, add the bell peppers and onion. Cook until tender, stirring occasionally, about 5 minutes.
- Stir the roasted peppers into the skillet.
- Add the hot dogs, cumin, and Taco Seasoning and continue to cook for about 4 to 5 minutes, stirring occasionally. Reduce the heat to low.
- In a separate skillet, melt 2 tablespoons of butter over medium-high heat. Sop both sides of the hoagie buns in the butter and toast both sides. Sprinkle the tops of the buns with about 3 tablespoons of pepper jack cheese. Evenly top the buns with the pepper mixture, reserving some to finish on top. Add the hot dogs. Add more pepper mixture and finish by sprinkling about 3 tablespoons of cheddar cheese. Serve immediately.