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 

November 2016

Gallery

Credit: © Michael Graydon & Nikole Herriott

Recipe Summary test

total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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