American

Recipe: Chorizo Pepper Dogs

July 22, 2016
Cuisine
Course
Serves 8 sandwiches

On my first birthday after getting married, Mr. C and I decided to check out the Provo Farmer’s Market. I had been missing the big, crazy awesome Farmer’s Market in Boise, near my home town, that I had visited in high school. We went looking for pottery (my favorite mug bought from the aforementioned Boise market had gotten broken) but unfortunately Provo’s market was small, probably only about 50 yards long, compared to the multiple blocks that Boise’s market once sprawled between. There were no mugs, but we did find a great hand-carved spoon and, best of all, Blanco’s Hot Diggity Dogos.

Our poison of choice. (Photo from Blanco’s Hot Diggity Dogos Facebook page.)

Mmmm. . . a bacon wrapped hot dog, bacon-wrapped cheese-stuffed jalapenos, peppers, onions and chorizo, all smashed together on a bun. We got one of these puppies to split, but by the end we were both wishing we’d gotten our own. Instead, we spent the last few bites analyzing the contents to try to replicate them at home.

Fast forward two years and I decided to make these for dinner one night. It’d been a while since the last time and in a fit of mommy-brain, I managed to get home from the grocery store with the wrong buns, no bacon and no chorizo. I happened to have some leftover Teriyaki-marinaded kebab bits (red onion, bell pepper and pineapple), and my lack of major ingredients inspired me to try substituting these for the vegetable ingredients we’d been using to give the flavor a twist. I’d definitely recommend adding in the optional pineapple if you can,┬ábut we also like this recipe without it.