JALAPEñO DOGS WITH ROASTED CORN & POBLANO TOPPING

Jalapeño Dogs with Roasted Corn & Poblano Topping image

There are hot dogs-and there are hot hot dogs! Treat yourself to OSCAR MAYER Jalapeño Dogs topped with our roasted corn and poblano topper.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ear corn on the cob
1 large poblano chile, seeded, chopped
1/2 cup chopped red onions
1 large clove garlic, chopped
1 tsp. ground cumin
2 tsp. olive oil
4 OSCAR MAYER Jalapeño Dogs
4 corn tortillas (6 inch), warmed
1/4 cup crumbled queso fresco
1/2 lime, cut into 4 wedges

Steps:

Heat oven to 425ºF.
Cut corn from cob; place in medium bowl. Add next 5 ingredients; mix well. Spread onto bottom of shallow pan. Bake 15 min., stirring after 8 min.
Meanwhile, cut hot dogs lengthwise in half, being careful to not through to opposite sides. Open each to flatten; cook in large nonstick skillet on medium-high heat 5 min. or until heated through and lightly browned, turning after 3 min.
Top tortillas with hot dogs, roasted vegetables and cheese. Drizzle each with juice from 1 lime wedge.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g