When Tex-Mex meets the all-American backyard cookout what do you get? It's The Queso Dog!
The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there’s more than one way to make a dog, and with the right ingredients you can a turn a boring ol’ hot dog into the most popular protein at the party!
WHAT YOU'LL LOVE
- Threading the hot link onto a skewer before cutting gives the knife something firm to cut against, so the spiral slice stays even from one end to the other
- Cutting a single continuous spiral down the link, rather than several separate slashes, opens the sausage into one connected shape instead of loose segments
- Removing the skewer before grilling lets the spiraled link fan open naturally over the heat, creating more surface area and texture for the toppings to grip
- Laying fresh cilantro in the bun before the hot link adds a layer of brightness underneath the meat, rather than only scattering it on top as a garnish
The Queso Dog
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Calories
512
Introduce something new to your next BBQ - The Queso Dog! Made with all-American hot dogs and Tex-Mex flavors, this delicious twist on a classic is sure to be a crowd favorite. Transform your backyard cookouts with the exciting and flavorful Queso Dog!
Ingredients
- Hot links
-
Holmes Made Marty’s Roasted Green Chile Salsa
-
Kansas Flavor Bread & Butter Jalapeños
-
Smoked Queso
- Fresh cilantro
- Hot dog buns
Directions
- Preheat your grill for high heat (450ºF) direct grilling.
- Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot link, slice down to the skewer at a 45º angle to the link. Continue cutting down the hot link, one long continuous cut, so that the cut spirals down the hot link until you reach the other end of the link. Remove the skewer.
- Grill the hot link until browned on all sides. The spiral cut will allow the link to open up, creating more texture and crevices for the condiments to cling to the link.
- Lay the fresh cilantro inside the hot dog bun. Place the hot link on the bed of cilantro. Top the dog with the smoked queso, Holmes Made Marty’s Roasted Green Chile Salsa and Kansas Flavor Bread & Butter Jalapeños.
Recipe Note
Recipe FAQ
Why thread the hot link onto a skewer before making the spiral cut?
The skewer gives the knife something firm to cut against as it spirals down the length of the link, keeping the cut even and consistent from one end to the other.
Why make one continuous spiral cut instead of several separate slices?
A single spiral opens the whole sausage into one connected shape once it hits the grill, rather than cutting it into loose, disconnected segments.
Why remove the skewer before grilling the hot link?
Taking it out lets the spiraled sausage fan open naturally as it cooks, creating more surface area and texture for the queso, salsa, and jalapeños to cling to.
Why place the fresh cilantro in the bun before adding the hot link, rather than on top with the other toppings?
Layering it underneath adds a bed of brightness directly beneath the meat, rather than only scattering a few leaves on top where they'd mostly sit on the queso.
How indoor-friendly is this recipe?
5 out of 5 — a hot cast iron skillet or grill pan on the stovetop can brown the spiraled hot link exactly the way an outdoor grill does here.
Recipe Highlights
Skewer-guided spiral cut: Keeps the slice even along the whole link.
Single continuous spiral: Opens the sausage as one connected shape.
Skewer removed before grilling: Lets the link fan open for more texture.
Cilantro-lined bun: Adds brightness beneath the meat, not just on top.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.64 oz
- per serving
- Calories
- 512
- Carbs
- 38 grams
- Protein
- 19 grams
- Fat
- 31 grams
- Sodium
- 1532 milligrams
