Here we are in peak grilling and barbecue season and it’s all “Burger this, Burger that.” Why is it that hotdogs get no respect? Chances are you have some great hotdog memories from when you were a kid at the ballpark, sitting in the stands as your team played. Or you had a hotdog stuck on a stick as you sat by the campfire and cooked it ‘til it was blistering and charred and barely recognizable.
There are so many different and positively crave-worthy directions you can take the humble hotdog. Whether your greatest obsession is over breakfast sandwiches or brimming tacos, there’s a gourmet frank to match it. Whether you dig the all-beef version or the veggie ones, you can dress your doggies with the perfect accoutrements to match your cravings.
For those of you ready for something spicy and bacon-wrapped that’ll transport you on a flavor journey, Sonoran hot dogs are what you need to make right now. Run, don’t walk, to get what you need to make these beauties! Makes 4 4 all-beef or veggie hotdogs 1⁄2 cup queso fresco cheese, cut into small slices 4 large Serrano peppers 4 slices bacon (we use thick cut) 4 hotdog buns (we like brioche) Toppings: Chopped tomatoes, diced sweet onions, sliced jalapeños, mayonnaise, sriracha or other hot sauce Heat oven to 400°. Place Serranos in a single layer on a foil-lined baking sheet and roast for 30-40 minutes, turning occasionally as the peppers char.
Once blistered and blackened, immediately place in a bowl and cover wi.