Oaxacan Cheese Stuffed Dog
Prep: 15 min.
Cook: 10 min.
Serves: 4
- 4 hot dogs
- 4 oz. Oaxacan string cheese (cut in 4 hot dog length strips)
- 1/2c pickled jalapeños (store bought or recipe follows)
- 4 slices bacon
- 4 KING'S HAWAIIAN rolls (made from 3 attached King’s Hawaiian rolls each) sliced 2/3 down the middle
- 1/4c butter (softened)
- 1/2c chipotle aioli (recipe follows)
- 1/4c cotija cheese
- 1/4c scallions
- Chipotle Aioli :
- 1/4c chipotle peppers in adobo
- 1/2c mayonnaise
- 2 cloves garlic
- 1 1/2 T lime juice
- Combine all ingredients in food processor and process until smooth. Transfer to squeeze bottle for use.
- Pickled Jalapeños :
- 4 jalapeños, sliced into thin half-moon shapes
- 2 cloves garlic, sliced
- 1 bay leaf
- 1/2c cider vinegar
- 1/3c water
- 1T sugar
- 2 tsp kosher salt
- Bring all ingredients except chilies and garlic to a boil. Pour hot liquid over chilies and garlic.
- Allow chilies to sit overnight at room temperature.
- Remove bay leaf
Preparation
- 1 Cut each hot dog lengthwise 2/3 through the dog
- 2 Place a piece of Oaxacan cheese in each dog
- 3 Place about 4 pickled jalapeño slices in the dog with the cheese
- 4 Wrap each slice of bacon around hot dog
- 5 Grill hot dogs over medium heat on grill or in a frying pan (bacon seam side down) until 160° internal temperature is reached and bacon is well browned and crispy, and cheese is warm and melty
- 6 Spread bread butter on sliced side of buns and toast over medium high heat
- 7 Place hot dog in King’s Hawaiian rolls
- 8 Squeeze on chipotle aioli back and forth across the dog
- 9 Top each dog with 1T cotija cheese and scallions
- 10 Serve and enjoy