Loaded Hot Dogs with Chipotle Mayo

Don't be intimidated by these over-the-top hot dogs from Christopher Bates of FLX Wienery in the Finger Lakes; they have everything going for them! They're crunchy, cheesy, spicy and tangy--pair them with a crisp IPA or even a dry Riesling.

  • Total Time:
  • Servings: 8

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  • 1/2 cup mayonnaise
  • 1 canned chipotle chile in adobo
  • Kosher salt 
  • Pepper
  • 1 tablespoon canola oil
  • 8 beef hot dogs
  • 8 hot dog buns, toasted
  • 4 ounces crumbled cheddar cheese curds or sharp cheddar cheese
  • 1/2 cup piccalilli or pickle relish
  • 2 cups corn chips (3 ounces), preferably Fritos, crushed
  • 1/2 cup chopped mixed herbs, such as parsley, dill and cilantro

How to make this recipe

  1. In a food processor, puree the mayonnaise with the chipotle until smooth. Season with salt and pepper. In a large nonstick skillet, heat the oil. Cook the hot dogs over moderate heat until lightly browned, 4 minutes. Spread the mayo on the buns and top with the hot dogs, cheese curds, piccalilli, corn chips and herbs; serve.

Make Ahead

The chipotle mayonnaise can be refrigerated for up to 1 week.

Contributed By Photo © Michael Graydon & Nikole Herriott Published November 2016

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1091033 recipes/loaded-hot-dogs-chipotle-mayo 2016-09-26 Christopher Bates november-2016 recipes,loaded-hot-dogs-chipotle-mayo 1091033