Poblano Dog: A Flavor Explosion in Every Bite
Petey Poblano Dog: Inspired by The Dogfather in San Antonio. Bacon Wrapped Dog topped with Poblano Cream Cheese, Caramelized Onions, Roasted Poblano Peppers and Chipotle Mayo!
Things to know:
Is a poblano pepper very hot?
Poblano peppers are generally mildly hot, offering a gentle warmth rather than intense spice, usually ranging from 1,000 to 2,000 Scoville Heat Units (SHU), making them significantly milder than jalapeños but spicier than bell peppers. Their flavor is earthy and rich, perfect for stuffing (chiles rellenos) or roasting, but heat levels can vary, so some individual peppers might surprise you with more heat.
Which is hotter, poblano or jalapeño?
Jalapeños are significantly hotter than poblanos, with poblanos being mild and jalapeños offering a medium heat, though individual peppers can vary. Poblanos typically range from 1,000-2,000 Scoville Heat Units (SHU), while jalapeños range from 2,500-8,000 SHU, meaning even the mildest jalapeño is hotter than the hottest poblano.
Do you have to peel the skin off poblano peppers?
You don’t have to peel poblano peppers, as the skin is edible, but it’s tough and often removed for better texture, especially in dishes like chile rellenos, by roasting or charring them first to loosen the skin, which then peels off easily after steaming in a bag. For salsas or when dicing them raw into chili, you might skip peeling, but roasting and peeling improves texture and flavor for most recipes.
Why is it called a hot dog?
Hot dogs are called “hot dogs” due to their resemblance to long, thin dachshund dogs, a German breed, which led to them being called “dachshund sausages” and later humorously shortened by cartoonists and college students in the late 1800s to “hot dogs,” possibly poking fun at the idea that they contained dog meat. The term first appeared in print in college newspapers like the Yale Record in 1895, though the exact origin is debated, with a popular but unproven story involving cartoonist Tad Dorgan.
Ingredients
For the poblano cream cheese (plus an extra poblano for later):
2 poblano peppers
1 clove garlic, skin still on
¼ t salt
1/8 t pepper
8 oz whipped cream cheese
cooking spray
1. Roast the Poblanos: Preheat oven to broil and place top rack 6 inches from the heating element. Line a baking sheet with aluminum foil. Place poblanos and garlic clove on the prepared baking sheet. Spritz both sides of the peppers and the garlic clove in the skin with cooking spray until lightly coated.
2. Broil for 5 mins. Flip the poblanos. Broil 5 more mins until pepper’s skin starts to bubble and char. Remove from oven, and seal into a ziplock bag. Let sit and steam for 15 mins.
3. After the poblanos have steamed for 15 mins, peel the outer skin off of the peppers. Discard stem and remove seeds. Dice up one of the poblanos and sent aside for later use.
4. When garlic is cool enough to handle, squeeze roasted garlic clove out of the skin into a small food processor or blender. Add the remaining roasted poblano. Process until pepper has broken down to a mostly smooth but slightly chunky consistency.
5. Finish the cream cheese: Add cream cheese to a mixing bowl. Add pepper mix, salt, and pepper. Stir until completely combined. Serve! Store left overs in the fridge for up to a week.
For the chipotle mayo:
1 cup mayo (we love Kewpie brand)
1. Mix ingredients together and set aside.
For the Caramelized Onions:
1/2 sweet onion, sliced thinly
1 T butter
1. In a skillet, melt the butter on medium high heat, then add the onions.
2. Stir occasionally and cook until the onions begin the soften and turn brown, about 10 minutes.
3. Remove onions from the heat and set aside until ready to construct your hot dogs.
For the hot dog:
1 slice bacon for each hot dog
1. Wrap the hot dog tightly with bacon. As the bacon cooks, it will shrink and adhere to the hot dog.
2. Either grill the hot dog, or for extra flavor, smoke the hot dog at 300F for about 15-20 minutes.
Hot dog construction:
We prefer using brioche hot dog buns, but go with your favorite!
1. Spread the poblano cream cheese on the hot dog bun.
2. Place the bun (or buns depending on how many you are feeding) on the top shelf of your oven and broil on high until the cream cheese begins to brown a little.
3. Remove the buns from the oven, nestle your bacon wrapped dog onto the bun, top with caramelized onions, apply a line of the chipotle mayo, then top with diced poblano. Serve and ENJOY!
Equipment used:
Yoder YS640S
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