Boardwalk Dog

Name: Boardwalk Dog
Ingredients: 1/2 cup ketchup; 2 teaspoons red wine vinegar; 1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce; 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; 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

20 ingredients

10 steps

Ingredients

1/2 cup ketchup
2 teaspoons red wine vinegar
1 canned chipotle pepper in adobo, finely chopped, plus 2 teaspoons adobo sauce
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
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

1

For the chipotle ketchup: Pour the ketchup, vinegar, chipotles and adobo sauce directly into a food processor and run until pureed.
2

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.
3

Cover and refrigerate for 1 hour to allow the flavors to marry.
4

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.
5

Heat a medium nonstick skillet or cast-iron griddle pan over medium-high heat.
6

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.
7

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.
8

Repeat with the remaining batter.
9

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.
10

Repeat with the remaining hot dogs.