Hot Dogs with Poblanos, Pepper Jack, and Tomatillos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
2 Tbsp olive oil
3 Poblano chiles, cut into 1/2-inch wide strips
1 large onion sliced
6 uncured hot dogs or flavored sausages
1 cup purchased salsa verde (tomatillo salsa)
1/2 cup chopped fresh cilantro
6 hot dog buns
2 oz hot pepper Monterey Jack cheese, thinly sliced
Crumbled cotija cheese or feta cheese
Instructions:
Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion. Sprinkle with salt. Saute until chiles soften 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water and cover. Boil until heated through, 5 minutes.
Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.
Place 1 hot dog in each bun and place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture, then Cotija cheese and salsa.
Serves 6.
From nesting-project.com