The only hot dog platter you'll ever want to make! All beef hot dogs, smoked queso fundido, pickled jalapenos, topped with crushed Doritos dynamite.
Hot Dog Platter with Doritos Dynamite & Queso Fundido
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There’s so many ways to dress a hot dog. You can keep it simple with some mustard and ketchup. You can dress a hot dog Chicago-style with yellow mustard, relish, chopped onions, tomato, a kosher-style pickle spear, pickled peppers and celery salt. Or, you can do it a bit different, and top your hot dogs with smoked queso fundido, lightly pickled jalapeno peppers, fresh chopped cilantro and crushed rolled Dinimita Doritos. The queso fundido is pretty straightforward to make, but feel free to add in different ingredients like chopped tomatoes, onions, hot peppers or a different kind of cheese. The cast iron of queso also goes into the smoker to get a nice light smoky flavour. The recipe calls for most of the flavourings to go on top, rather than in the queso - the lightly pickled jalapenos add some acid and heat, the chopped cilantro adds freshness, and the crushed Doritos adds crunch. Feel free to mix it up and step up your hot dog game today.
Chef Matt Basile
8 Large all beef hot dogs
8 top cut brioche hot dog buns
2 jalapeno peppers
½ cup Apple cider vinegar
2 to 3 cups Shredded Tex-Mex cheese
¼ cup butter
1 cup 2% milk
2 tbsp all-purpose flour
2 handfuls Dinamita Doriros or Flaming hot Doritos
2 to 3 tbsps chopped fresh cilantro
Preheat your smoker to 275F. Bring a large pot of water to a boil.
Slice your jalapenos into rounds, place in a bowl and cover with apple cider vinegar. Set aside to get a light pickle.
To make the queso fundido, place your cast iron right on the hot plancha (or burner) and let it heat up. Add your butter to the pan and let it melt, sprinkle in the flour and whisk together, pour in the milk slowly and whisk to combine to make the base of your queso. Sprinkle in your shredded cheese a handful at a time, and whisk until cheese is melted. Let sit on the heat and completely melt and bubble slightly, then transfer to the smoker. Keep the queso in the smoker about 20-30 minutes.
Score your hot dogs on both sides. Add in your hot dogs to the pot of boiling water. Once your hot dogs are warmed through, about 5-6 minutes, remove from the water and place on the plancha to grill, turning occasionally to cook on all sides.
Spread butter onto the plancha and let it melt, place your hot dog buns on top and let toast, flipped to toast the other side after 1-2 minutes. Remove from the grill and place on a platter
Chop fresh cilantro, set aside.
Put your hot dogs into the buns on the platter. Remove the queso from the smoker and pour over the hot dogs. Top with the lightly pickled jalapenos, fresh cilantro, and crush your Flaming hot Dynamite Doritos on top.