Taco Hot Dog

By , Chef Eric LeVine partner and chef at Paragon Tap & Table and Morris Tap & Grill

Published January 03, 2017

(Chef Eric LeVine partner and chef at Paragon Tap & Table and Morris Tap & Grill)

Summertime is all about using fresh vegetables. Taking inspiration from a Mexican-style taco, we created a fresh pico topping with a spicy creamy jalapeno cheese sauce. Great way to impress your guests at your next BBQ.

Cook Time:20 min

Prep Time:15 min

Total Time:35 min

Servings: 8

Ingredients:

1 tbsp butter

1 tbsp all-purpose flour

3/4 C milk

1 tsp garlic powder

1/2 tsp white pepper

1 large jalapeno pepper, finely chopped

1 1/2 C cheddar cheese (I used a combination of regular and sharp cheddar)

1 medium tomato, diced

1 onion, finely chopped

1/2 fresh jalapeno pepper, seeded and chopped

2 sprigs fresh cilantro, finely chopped

1 green onion, finely chopped

1/2 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

Preparation:

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Add flour and cook 1 minute. Whisk in the milk, garlic powder, white pepper, salt, and jalapeno pepper, and cook until slightly thickened, about 10-15 minutes.

To make the pico, in a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Grill your favorite brand of hot dog. Take a flour or corn tortilla and gently spoon over couple tablespoons of the cheese sauce. Top with fresh pico and enjoy!

URL

https://www.foxnews.com/food-drink/taco-hot-dog