Hotdog Platter with Doritos Dinamita Queso Fundido Dip
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 be like me and 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. I used all-beef hot dogs, which tend to be my preference, and top-cut brioche buns instead of your typical white bread bun. I also made sure to toast my buns with butter on a hot plancha, that extra step, adding a buttery crunch to your bun, goes a long way.
The queso fundido is pretty straightforward to make, I made mine pretty simple, but feel free to add in different ingredients if you want, like chopped tomatoes, onions, hot peppers or a different kind of cheese. I chose to add my flavourings on top, rather than in my queso. The lightly pickled jalapenos add some acid and heat, the chopped cilantro adds freshness, and the crushed Doritos adds crunch. I also popped my cast iron of queso into the smoker to get a nice light smoky flavour. To me, you don’t need to add all that much else to you queso fundido, but to each their own I say.
To make my hot dogs, I boiled them first, to make sure they get hot all the way through, then put them on the hot plancha to grill up nicely. Ultimately, you can prepare your all-beef hot dogs however you like, but there is just something out of this world about a perfectly grilled hot dog on the bbq or plancha. To find out how to make this Hot Dog Platter with Doritos Dynamite & Queso fundido dip keep reading, or jump to the full recipe.
Bring a large pot of water to a boil. Score your hot dogs on both sides.
Add your hot dogs to the boiling water and allow to cook about 5-6 minutes. While the hot dogs boil, prepare your other ingredients.
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 for 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.
Once your hot dogs are warmed through, remove from the water and place on the plancha to grill, turning occasionally to cook on all sides. For your buns, spread butter onto the plancha and let it melt, place your hot dog buns on top and let them toast, flipping to toast the other side after 1-2 minutes.
Remove your buns from the grill and place on a platter and put your hot dogs into the buns. Remove the queso from the smoker and pour over the hot dogs.
Top with the lightly pickled jalapenos, fresh cilantro, and crushed Dinamita Doritos.
And now for the full recipe...
Hotdog Platter with Doritos Dynamite Queso Fundido Dip
Serves 8-10 people
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
8-10 x Large all beef hot dogs
8-10 x top cut brioche hot dog buns
2 jalapeno peppers
½ cup Apple cider vinegar
2-3 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
2-3 tbsp chopped Fresh cilantro
How to Make It:
Preheat your smoker to 275F.
Score your hot dogs on both sides. Bring a pot of water to a boil and add in your hot dogs.
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.
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. Time to crussssh.
