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.
Slideshow:More Hot Dog Recipes
1/2 cup mayonnaise
1 canned chipotle chile in adobo
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 chopped mixed herbs, such as parsley, dill and cilantro
How to Make It
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.
The chipotle mayonnaise can be refrigerated for up to 1 week.
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