New Mexico Green Chili Hot Dogs with Chipotle Mayo
With the 4th of July right around the corner, our “Hot Dog” recipe contest proved to be an exciting theme. There were so many amazing entries, but one recipe came out on top. If you like a bit of heat and Southwest flair, wait until you try this dog from our winner, Angela Spengler!
Angela says, “This was a fun contest to come up with a recipe for and I am planning to serve these at our 4th of July picnic this year along with my favorite grilled ancho chili ribeyes. (Can you tell I live in the Southwest!) Thank you Better Recipes – I feel as if I have arrived after finally cracking into the ranks of Better Recipes contest winners!”
Angela continues, “I love grilling and dining ‘al fresco.’ This was a fun contest as I was able to showcase some of my favorite ingredients and flavors from New Mexico, try out a new grilling tip, and prepare a recipe that offers a new twist on an old favorite. Believe it or not, the basis of this recipe came from one I created last year for hamburger sliders where I used onions, jack cheese and chipotle mayo. My husband and I loved them and had them several times over the summer. For the Hot Dog contest I decided to use those same ingredients that worked so well together and add the pico de gallo/green chili relish.”
She also offered a great tip for grilling hot dogs this summer:
“I boiled the hot dogs for a few minutes before grilling them as I have have read in at least five different sources that this is the perfect way to get juicy grilled hot dogs. I tried it myself when making lunch for the kiddos one day and I have to say those five magazine articles were correct!”
1 Tbsp Extra Virgin Olive Oil
1 Medium Yellow Onion, chopped
1 Chipotle In Adobo, minced plus 1 additional teaspoon adobo sauce
1/4 cup Mayo
4 Tbsp Pico De Gallo
2 Tbsp Green Chili
Non-stick Cooking Spray
4 Good Quality Beef Hot Dogs
4 Hot Dog Buns, split
4 Tbsp Shredded Monterey Jack Cheese
Heat olive oil to medium-high heat in small saute pan. Add onion, reduce heat to medium-low and saute for 10 minutes, stirring frequently. Remove from heat. Meanwhile, combine the chipotle, adobo and mayo in a small bowl and set aside. Combine pico de gallo and green chili in a small bowl. Set aside. Spray grill grates with non-stick cooking spray and preheat to medium. Meanwhile, place hot dogs in medium sauce pan with just enough water to cover. Bring to boil, boil 2 minutes and remove from heat. Place hot dogs on grill and grill 4 minutes, rotating each minute. Place in hot dog buns. Place desired amount of chipotle mayo (suggested amount is 1/2 tablespoon) lengthwise down one side of each dog. Place 1 tablespoon of shredded monterey jack lengthwise down the other side of each dog. Top with each dog with 1/4 of green chili-pico mixture. Top with sauted onions. Serve.
Don’t forget our wonderful “Reader’s Choice” winner as well! Check out Hot Diggity Dog Chowder from Robin Nielsen.
There are only two weeks left to enter the Semi-Annual Contest. That means there are only two more chances to qualify for the $2500 Grand Prize! This week it is all about “Potato Salad” recipes and next week we want to see your best “Brownie or Bar” creation. Good luck everyone!