Turner's Tex – Mex Dog Recipe

In a small bowl combine 1 tbsp mayonnaise, 3 tbsp sour cream and 2 tbsp buttermilk. Whisk until smooth.

Add 1 tsp finely minced chipotle in adobo, 1 tbsp finely chopped pickled jalapeños, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp fresh lime juice, 1 tbsp finely chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Stir to incorporate.

Taste and adjust: add up to 1 tsp more lime juice or 1/4 tsp more salt as desired. Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Seed and finely dice 2 Roma tomatoes and place in a medium bowl.

Add 1/4 cup finely diced white onion, 1 minced fresh jalapeño (seeded if you prefer milder heat), 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper.

Stir gently to combine. Let sit at room temperature 10–15 minutes to marry flavors. Taste and adjust seasoning; refrigerate if not using right away (best used within 6–8 hours for freshness).

Preheat grill or skillet to medium-high heat (about 400°F/200°C). If using a grill, oil grates lightly to prevent sticking.

Brush each hot dog lightly with a little oil (optional) and place on the grill or in the skillet. Cook, turning occasionally, until nicely browned and heated through, about 6–8 minutes total (internal temperature 165°F/74°C).

While sausages cook, melt 2 tbsp butter in a skillet over medium heat. Add 4 buns, cut-side down, and toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Place a cooked hot dog in each toasted bun.

Distribute shredded Monterey Jack evenly over the hot dogs (about 1/4 cup per dog).

To melt the cheese: place assembled dogs on the grill over indirect heat with a lid closed for 1–2 minutes, or place them on a baking sheet under a broiler set 6 inches from the element for 1–2 minutes—watch closely to avoid burning—until cheese is melted and slightly bubbly.

Drizzle about 1 to 1 1/2 tbsp Jalapeño Chipotle Ranch over each melted-cheese dog (divide the prepared ranch evenly).

Top each dog with 2–3 tbsp Pico de Gallo.

If desired, add a pickled jalapeño slice for extra heat and finish with a small sprinkle of chopped cilantro.