Hot Dogs with Poblanos, Pepper Jack, and Tomatillo Salsa
Recipe by the Bon Appétit Test Kitchen, January 2011

Hot dogs that are cured naturally, with a combo of celery salt, celery juice, lactic acid, and salt have no added sodium nitrate.

2 tablespoons olive oil
3 poblano chiles, cut into 1/2-inch-wide strips
1 large onion (about 12 ounces), sliced
6 uncured hot dogs or flavored sausages
1 cup purchased salsa verde (tomatillo salsa)
1/3 cup chopped fresh cilantro
6 hot dog buns
2 ounces hot pepper Monterey Jack cheese, thinly sliced
Crumbled Cotija cheese or feta cheese

Heat oil in large nonstick skillet over medium-high heat. Add poblanos and onion; sprinkle with salt. Sauté until chiles soften, 10 to 12 minutes. Transfer mixture to bowl. Add hot dogs to same pan. Add 1 cup water; cover. Boil until heated through, 5 minutes.

Meanwhile, preheat broiler. Combine salsa verde and cilantro in small bowl.

Place 1 hot dog in each bun; place on baking sheet. Cover each with slices of cheese. Broil until cheese melts, about 2 minutes. Top with chile-onion mixture; then Cotija cheese and salsa.

Makes 6