Recipe courtesy of Kelsey Nixon
Boardwalk Dog
Total:
1 hr 50 min
Prep:
25 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
25 min
Inactive:
1 hr
Cook:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Chipotle Ketchup:
  • 1/2 cup ketchup
  • 2 teaspoons red wine vinegar
  • 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce
Tomatillo Relish:
  • 8 ounces tomatillos (about 3 medium), finely chopped
  • 3 tablespoons fresh cilantro leaves, roughly chopped or torn
  • 1 tablespoon lime juice (1 to 2 limes)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds and ribs removed if desired, finely chopped
  • 1/2 medium red onion, finely chopped
Homemade Cornbread Bun:
  • 1 cup milk
  • 2 tablespoons melted butter
  • One 8.5-ounce box cornbread mix, such as Jiffy
  • 1 egg
  • Cooking spray, for greasing pan
  • 6 all-beef hot dogs, grilled
  • 1/2 cup tortilla chips, crushed
  • 1/2 cup cotija cheese

Directions

For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.

For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.

For the cornbread buns: Mix together the milk, butter, cornbread mix and egg in a medium bowl until combined, and then set aside to rest for 5 minutes. Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat. Spray with cooking spray and spread 1/3 cup of the batter into the heated skillet with the bottom of a spoon or measuring cup, making sure the cornbread bun will be big enough to fit the length of the hot dog. Cook the cornbread until you start to see the batter bubble on the top and brown around the edges, about 2 minutes, and then flip and cook until golden brown, about 1 minute longer. Repeat with the remaining batter. To serve, place a cornbread bun on a plate and top with the grilled hot dog, Chipotle Ketchup, Tomatillo Relish, crushed tortilla chips and cotija cheese. Repeat with the remaining hot dogs.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Meatloaf

Recipe courtesy of Alton Brown

Meatloaf with Awesome Sauce

Recipe courtesy of Nadia G

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Yum and Yummer

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11:30pm | 10:30c

Yum and Yummer

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here