Recipe and photo courtesy of 505 Southwestern
Makes 8 Chile Dogs, 4 of each style
1 bag pre-cut broccoli slaw
1 c. sour cream
1 16-oz. jar 505 Southwestern® Tomatillo Garlic & Lime Salsa
¼ c. cilantro, chopped
1 c. cotija cheese, crumbled
8 hot dogs
8 hot dog guns
1 16-oz. jar 505 Southwestern® Flame Roasted Green Chile
1 16-oz. jar 505 Southwestern® Red Chile Enchilada Sauce
½ c. chives, chopped
1 c. shredded cheddar cheese
Mix sour cream, half a cup of the tomatillo salsa, chopped cilantro, and 1 teaspoon of cotija cheese in a large bowl. Add broccoli slaw and mix to coat. Set aside. Cook hot dogs and place in buns. Top all 8 dogs with a spoonful of the flame roasted green chile. On 4 dogs, sprinkle desired amount of cotija cheese, then top with a spoonful of the red chile enchilada sauce, and finish with chopped chives. On the remaining 4 dogs, add slaw, a spoonful of the red chile enchilada sauce, and finish with shredded cheddar cheese.