Sandra Hoopes is a retired elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest.
I bet you thought cowboys headed for home because it was sundown. No, they are really just following the aroma of fresh green chiles roasting over an open flame. There is no better way to call your own family and friends over for dinner than throwing a few chiles on the grill—along with a hot dog or two. Just serve the dogs in a large, soft bolillo (Latin style bun) and smother them with diced green chiles and melted Monterey Jack cheese. You will never settle for an ordinary dog again.
- 1 Small red onion, finely sliced
- 1/4 Cup fresh lime juice (2-3 limes)
- 2 Tablespoon orange juice
- Pinch of salt
- 6 New Mexico or Anaheim chiles
- 3 Poblano chiles
- 2 Green onions
- 2 Tablespoon minced cilantro
- 2 Tablespoon vegetable oil
- Salt and pepper to taste
- Small (tiny) pinch of cumin
- 10 Of your favorite hot dogs
- 10 Latin style bolillos, lobster roll buns or other soft sandwich rolls
- 10 Thin slices of Monterey Jack cheese (3 inch by 3 inch square)
- Cilantro for garnish
Toss the onion slices in the orange and lime juice. Sprinkle with a pinch of salt and let marinate while grilling the chiles.
Grill the New Mexico and poblano chiles over a hot BBQ or under the broiler until the skins are blistered and charred. About 5 to 8 minutes on each side. Place the hot chiles in a bowl and cover tightly with plastic wrap so that the steam from the chiles will loosen the skins. When the chiles are cool, use a paper towel to remove the charred and blistered skins. Resist the urge to wash the chiles under running water, it will wash away some of the flavor of the chiles. Dice and set aside.
Combine the vegetable oil, sliced green onions, minced cilantro, pinch of cumin, salt and pepper together in a small bowl. Pour the mixture over the diced chiles and mix so that the chiles are well coated. Taste for seasoning and add more salt and pepper, if desired. Cover the chile mixture and set aside.
Grill the hot dogs and warm the bolillos or buns. Cut a slice down the center of each bolillo, if necessary.
To Serve, Place a grilled hot dog in the bun and cover with green chile mixture. Cut the slices of cheese in half and place down the center of the buns, covering the green chiles. Heat until the cheese is melted and bubbly. Drain the onions and place on top of the hot cheese. Garnish with cilantro.