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Lunch · Sandwiches

South of the Border Hot Dog

Kayem natural casing frank in a tortilla with pineapple and cilantro recipe for foodservice application.

Serves 6

Ingredients

6 Kayem Old Tyme Franks
6 fresh pineapple rings
1 large ear of sweet corn
2/3 cup fresh poblano peppers, sliced
6 corn tortillas
1 cup salsa
1/2 cup queso fresco
6 fresh sprigs of cilantro
cooking spray

Directions

Preheat grill to medium high heat
Spray the pineapple rings, poblano pepper and corn with cooking spray, grill until nicely charred.
Place the poblano peppers in a bowl, cover for 10 minutes. Using a paring knife peel off the charred skin. Slice thinly.
Cut the kernels off the ear of corn, should make about 1 cup of grilled kernels.
Meanwhile, grill the tortillas (give a light spray of the cooking spray) on both sides.
Grill the hot dogs and nicely brown on both sides, slice down the center lengthwise.
To assemble: top the tortilla with a ring of the pineapple. Follow with the sliced hot dog, a dollop of the salsa, corn kernels, strips of the poblano pepper and cheese. Garnish with a sprig of cilantro.

Per Serving

Nutritional Information

Calories: 190
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 280mg
Carbohydrates: 31g
Dietary Fiber: 4g
Sugars: 11g
Protein: 7g

Made With

Kayem products in this recipe

Kayem 8:1 Old Tyme Natural Casing Franks

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Ready to Serve.

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