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.
What You Need
Original recipe yields 4 servings
1 ear corn on the cob
1 large poblano chile, seeded, chopped
1/2 cup chopped red onion s
1 large clove garlic, chopped
1 tsp. ground cumin
2 tsp. olive oil
4 OSCAR MAYER Jalapeño Dog s
4 corn tortilla s (6 inch), warmed
1/4 cup crumbled queso fresco
1/2 lime, cut into 4 wedges
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Let's Make It
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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.