Black Magic Enchilada Chili Dog
If you love bold backyard flavors with a Tex-Mex twist, these Enchilada Jam Hot Dogs are about to become your new cookout favorite. Smoky beef franks are loaded into cheesy toasted buns, then piled high with a rich poblano pepper enchilada jam made with jalapeño sausage, roasted peppers, enchilada sauce, and layers of smoky seasoning. Finished with creamy queso, fresh cilantro, and salty Cotija cheese, every bite is packed with flavor, texture, and just the right amount of heat. Whether you’re firing up the grill for game day, summer parties, or a weekend family cookout, this recipe delivers serious crowd-pleasing comfort food with a bold Southwestern kick.
- Author
- Kathy Pullin
- Servings
- 8 Hot Dogs
- Cuisine
Tex Mex
Ingredients
- 1 poblano pepper, charred, seeded and diced
- 2 tablespoons unsalted Butter
- 1 tablespoon extra virgin olive oil 1 cup chopped onion
- 6 mixed color mini bell peppers, seeded and chopped
- 1/2 pound (2 links) Jalapeño and Cheese Smoked Sausage
- 2 (10 ounce cans) red Enchilada sauce
- 6 ounces tomato paste
- 1/2 lime, juiced
- 3 tablespoons Enchilada Seasoning blend
- 3 teaspoons Pullin Premium BBQ Black Magic seasoning
- 1 teaspoon ground Comino (cumin)
- 1 teaspoon Mexican Oregano
- 1/4 teaspoon sea salt
- 1 Pack all beef hot dogs
- 1 package 8 hot dog buns
- 3 cups shredded 4 cheese Mexican blend
- 2 cups yellow corn tortillas
- 15 ounce jar Salsa Con Queso with real cheese
- 1 cup chopped cilantro leaves
- 1/2 cup crumbled Cotija cheese
Directions
- Char the Poblano pepper over direct flames on the grill or stovetop, turning often.
- Cool, covered for 10 minutes, then use a paper towel to wipe the charred skin. Remove Stem and Seeds and Chop
- Add to a large grill-safe deep-sided skillet over direct heat, medium high, add the butter, oil, onion and bell peppers and saute for 4 minutes.
- Add the diced sausage and add all remaining ingredients. Simmer for 15 - 20 minutes
- For the cheesy buns, toast the inside of the buns on a grill or in a grill pan, place on a baking sheet and spread 1/2 cup of cheese over the surface of each.
- Crush a handful of chips over the cheese and put on a baking sheet in a warm spot on the grill or in an oven on warm to let the cheese melt.
- For the beef franks, grill until there are dark grill marks all around. Set them onto a half sheet and keep warm on the grill.