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Jalapeño Red River Relish Chili Dog

2 cups chili
2 hot dogs
2 hot dog buns
1 medium tomato
2 jalapeño or serrano hot peppers
3 tbsp chopped red onion
1 cup shredded cheddar cheese
1 avocado
2 tbsp sour cream
1 tbsp Red River Relish Original

For grilled hot dogs, heat the grill on a low setting. Chop onions, tomatoes, and hot peppers. Cut avocado into bite-sized pieces. Set aside the onions, tomatoes, peppers, avocado, and cheese.

Heat chili in a small pan or in the microwave. Add the hot dogs to the grill (or boil or microwave them, as you prefer). Turn them every 2 minutes until there are grill marks on each side. Add buns face-down on the grill (or toast or steam them, as you prefer; one way to steam them is to lay a small cooking rack over a pot of boiling water for a minute or two, just long enough for the buns to get soft).

Lay the toasted/steamed buns on a plate and add about 1/2 cup of the warm chili to each bun. Add the hot dog and the remaining chili to each bun. top with the cheese, onions, tomatoes, avocados, and hot peppers.

Mix sour cream and Red River Relish together; spoon across the top of the assembled hot dogs. Garnish with any remaining cheese, onions, tomatoes, and hot peppers.

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