Ingredients
Equipment
Method
- Char poblanos over open flame until blackened on all sides. Steam covered for 10 minutes, then peel skin. Slice open, remove seeds, stuff each half with a strip of cheese. Wrap in foil.
- Place foil-wrapped poblanos on grill or in 350°F oven for 10-15 minutes until cheese is melted. Keep warm.
- Wrap each hot dog with a strip of bacon, slightly overlapping. Grill over medium heat, turning often, until bacon is crispy and fully rendered, 8-12 minutes.
- Heat oil in a pan. Sauté sliced sweet onion and jalapeños for 8-10 minutes until soft and caramelized. Season with salt and pepper.
- Toast brioche buns on the grill. Place bacon-wrapped dog in bun, add cheesy poblano half, top with sautéed onions and jalapeños. Finish with ketchup and mustard.
Notes
Cook bacon slow: Medium heat, turning every 1-2 minutes. High heat chars one side before the rest renders.
Steam poblanos before peeling: 10 minutes covered loosens the skin so it slides off cleanly.
Add crema: A drizzle of Mexican crema or spicy mayo adds richness that ties the smoky poblano and crispy bacon together.
Crispy fried onions: For extra crunch, add a handful of crispy fried onions on top of the assembled dog.