Boardwalk Dog Recipe

Name: Boardwalk Dog
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ketchup; 2 teaspoons red wine vinegar; 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce; 8 ounces tomatillos (about 3 medium), finely chopped; 3 tablespoons fresh cilantro leaves, roughly chopped or torn; 1 tablespoon lime juice (1 to 2 limes); 1 tablespoon red wine vinegar; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 2 cloves garlic, minced; 1 jalapeno, seeds and ribs removed if desired, finely chopped; 1/2 medium red onion, finely chopped; 1 cup milk; 2 tablespoons melted butter; One 8.5-ounce box cornbread mix, such as Jiffy; 1 egg; Cooking spray, for greasing pan; 6 all-beef hot dogs, grilled; 1/2 cup tortilla chips, crushed; 1/2 cup cotija cheese

Servings: persons

1/2 cup ketchup
2 teaspoons red wine vinegar
1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
1 cup milk
2 tablespoons melted butter
One 8.5-ounce box cornbread mix, such as Jiffy
1 egg
Cooking spray, for greasing pan
6 all-beef hot dogs, grilled
1/2 cup tortilla chips, crushed
1/2 cup cotija cheese

1
For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.
2
For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined.
3
Cover and refrigerate for 1 hour to allow the flavors to marry.
4
For the cornbread buns: Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes.
5
Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat.
6
Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog.
7
Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer.
8
Repeat with the remaining batter.
9
To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese.
10
Repeat with the remaining hot dogs.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup ketchup, 2 teaspoons red wine vinegar, 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce, 8 ounces tomatillos (about 3 medium), finely chopped, and more.

Yes, Boardwalk Dog falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boardwalk Dog

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