SAN ANTONIO – It’s a San Antonio twist on a spring favorite! Chef Leo Davila of Catch the Wave and Stixs & Stone loads these chili cheese dogs with barbacoa and hatch green chiles.
Watch the video above to see how they’re made and check out the recipe below to make them at home.
Barbacoa hatch green chile cheese dogs
• 2 pounds barbacoa, prepared
• 2 pounds tomatillos, medium dice
• 2 pounds yellow onions, medium dice
• 1/2 pound hatch green chiles, small dice or pureed
• 4 ounces vegetable oil
• Salt and pepper, to taste
• 6 hot dogs
• 6 hot dog buns
• Butter, to taste
• Queso fresco or preferred cheese, to taste
• Pickled red onions
• Avocado crema
Cook six hot dogs according to the package.
In a large pot over medium high heat, add vegetable oil and onions. Cook the onions until translucent, about 8 to 10 minutes.
Add the tomatillos, stir to incorporate and cook for 10 minutes. Stir as needed to prevent sticking on the bottom of the pan. Season with salt and pepper.
Add the hatch green chiles. Stir to incorporate and lower the temperature to medium heat. Cook for 10 minutes.
Add the barbacoa, mix thoroughly. Allow the mixture to stew for 30 minutes. Season to taste.
Preheat a pan over medium-high heat. Butter or oil brush the inside of the hot dog bun, outside, too. If you like it a little toasty, place buns inside down on the pan. Toast for 20 to 30 seconds, until they’re golden brown.
Place hot dog inside of the bun and place chili on top. Finish with queso fresco, pickled red onion and avocado crema. Enjoy!