You’ll love these Green Chile Cheese Dogs with fresh roasted chiles and melted Monterey Jack cheese. Be sure to make extra, the aroma of fresh roasted chiles will have the neighborhood lining up for dinner.
Nothing smells better on the ol’ backyard BBQ than roasting green chiles. The grassy, smokey, prickle your nose aroma travels down the neighborhood and makes you the house on the block that everyone is jealous of. You know that house. The one that has always has scent of dinner cooking when you pull up in the driveway and it will be an hour before dinner is on your table. The one that has the nerve to grill steaks and bake potatoes right in front of your nose.
This is your chance to get even. The next time you start up the grill, throw a few green chiles on the grill and then sit back and smile. The rest of the meal isn’t really that important, you will have them at green chiles. Ok, well, if you have to eat something with your chiles, these Southwest Green Chile Cheese Hot Dogs are the perfect choice for a fast and easy and no mess backyard BBQ dinner. Just smother the dogs in diced roasted chiles, cover with melted cheese and some pickled onions. Who needs ketchup? Try some salsa, Mexican crema or, if you are feeling a little “dangerous,” try a hit of tabasco sauce instead.
The sky is the limit with green chiles. They are great with everything from steaks to burgers to vegetarian veggie sandwiches. Try some on your holiday grill and let me know how you like them. We love hearing from you!
—posted by Sandy
- 1 small red onion, finely sliced
- ¼ cup fresh lime juice (2 to 3 limes)
- 2 tablespoons orange juice
- pinch of salt
- 6 New Mexico or Anaheim chiles
- 3 poblano chiles
- 2 green onions
- 2 tablespoons minced cilantro
- 2 tablespoons 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.