Better Homes & Gardens - Best of Summer Recipes - - Dogs Of Summer -

prep 20 min­utes cook 7 min­utes

1 pint red and yel­low grape, pear,

or cherry toma­toes, halved or


1/2 cup sliced green onions (4)

1/2 cup coarsely chopped cilantro

1 jalapeño pep­per, stemmed,

halved length­wise, and seeded,

if de­sired, see tip page 43

Salt and black pep­per

2 limes

1 12- oz. can or bot­tle beer

8 hot dogs of choice

8 hot dog buns, split and toasted

1/2 cup crum­bled queso blanco or

shred­ded Mon­terey Jack cheese

( 2 oz.)

1. For salsa, in a medium bowl com­bine toma­toes, onions, cilantro, and half the jalapeño, thinly sliced. Sea­son with salt and pep­per.

2. For lime- beer cook­ing liq­uid, cut one lime in half; juice both halves, re­tain­ing halves. In a large skil­let com­bine beer, re­main­ing jalapeño, lime juice, lime halves, and hot dogs. Bring to sim­mer­ing. Cook, un­cov­ered, 7 min­utes. Re­move hot dogs. Dis­card cook­ing liq­uid and solids.

3. Cut re­main­ing lime into wedges. Serve hot dogs in buns with queso blanco and salsa. Serve with lime wedges. Makes 8 hot dogs.

per hot dog 314 cal, 16 g fat (6 g sat. fat), 30 mg chol, 810 mg sodium, 28 g carb, 2 g fiber, 5 g sug­ars, 12 g pro.

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