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!
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.