This green chile hot dog from Sommer Collier of A Spicy Perspective will make you say OLE!  Plus a quick and easy mole sauce gives these Mexican style hot dogs a serious wow-factor.

Ingredients

For the Mole Recipe:

  • 2 dried Ancho chiles
  • 4 dried Pasilla chiles (New Mexican, California, Anaheim)
  • 1 Tb..butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. dried oregano
  • 2 cups chicken stock
  • 1 Tb. masa (you can sub a handful of broken-up tortilla chips)
  • 3 Tb. creamy peanut butter
  • 1 Tb. honey
  • 2 oz. chopped Mexican chocolate (or bitter chocolate + a pinch of cinnamon)

For the Hot Dog Recipe:

  • 8 hot dog buns
  • 8 hot dogs
  • 2 ripe avocados, sliced
  • 1 jar Green Chile or Salsa Verde (I used 505 Green Chile)
  • 3/4 cup pico de gallo
  • 1/2 crumbled California Queso Fresco

Preparation

Step 1

Fill a bowl with boiling hot water.

Step 2

Place the chilies in the bowl to soften for15 minutes.

Step 3

Meanwhile add the butter and onion to a sauce pot over medium heat.

Step 4

Saute for 2-3 minutes, then add the garlic.

Step 5

Saute another minute and add all the mole ingredients except for the chocolate. (This includes the softened peppers. Remove the stems and seeds).

Step 6

Simmer for 10-15 minutes.

Step 7

Carefully puree the mole base using an immersion blender.

Step 8

Then stir in the chopped chocolate.Salt and pepper to taste.

Step 9

Preheat the grill to high heat. Grill the hot dogs for 5 minutes, rotating once or twice.

Step 10

Place each hot dog in a bun and top with mole, green chili, avocado slices, pico de gallo, and queso fresco.