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Jalapeño Dogs with Roasted Corn & Poblano Topping

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Total Time

4 servings

There are hot dogs—and there are hot hot dogs! Treat yourself to OSCAR MAYER Jalapeño Dogs topped with our roasted corn and poblano topper.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Cut corn from cob; place in medium bowl. Add next 5 ingredients; mix well. Spread onto bottom of shallow pan. Bake 15 min., stirring after 8 min.
  • Meanwhile, cut hot dogs lengthwise in half, being careful to not through to opposite sides. Open each to flatten; cook in large nonstick skillet on medium-high heat 5 min. or until heated through and lightly browned, turning after 3 min.
  • Top tortillas with hot dogs, roasted vegetables and cheese. Drizzle each with juice from 1 lime wedge.

Food Facts

A poblano chile is a dark green chile, about 4-1/2 inches long and 2-1/2 inches wide, tapering from top to bottom in a triangular shape.

Food Facts

A white cheese with texture similar to farmer's cheese, queso fresco is a slightly salty, fresh Mexican cheese that blends easily with other ingredients.


Substitute 3/4 cup frozen corn for the fresh corn kernels.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 280
Total fat 17g
Saturated fat 5g
Cholesterol 45mg
Sodium 510mg
Carbohydrate 23g
Dietary fiber 3g
Sugars 4g
Protein 11g
% Daily Value
Vitamin A 6 %DV
Vitamin C 60 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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