@cowboykentofficial: This Southwestern hot dog recipe is loaded with crispy fried green chiles and homemade Rotel cheese sauce. That is how you elevate a hot dog, folks! Southwest Green Chile Dog 2 green chiles or Anaheim peppers ½ cup flour ½ cup cornmeal 2 tablespoons Kent’s Original Seasoning, or your favorite all-purpose seasoning 1 large egg 1 cup milk Oil for frying 8 oz. Velveeta cheese cubed 1, 10 oz. can Rotel diced tomatoes and green chilies, drained 2 – 4 tablespoons milk ½ teaspoon chile powder ½ teaspoon garlic powder ¼ teaspoon cumin 4 all-beef hot dogs 4 hotdog buns Directions Blister the pepper over a flame until the skin is charred. Let cool slightly before removing the skin. Cut the pepper into thin strips. In a small bowl, combine the flour, cornmeal and seasoning. In a separate small bowl, whisk together the egg and milk. Dip the chile strips in the milk mixture, then generously dredge through the flour mixture, until well coating. Repeat. Add enough oil to a saucepan to deep fry the strip and heat to 350 degrees F. Add the strips, a few at a time, and cook until crispy and golden brown, about 3 - 4 minutes. Remove from the oil and place on a wire rack or paper towel. Repeat with the remaining strips. Set aside. To make the cheese sauce: in a small saucepan over low heat, combine the Velveeta and 2 tablespoons of milk. Stir frequently until melted and smooth. Stir in the Rotel, chile powder, garlic powder and cumin. Continue stirring until heated through, about 2 to 3 minutes. If the queso is too thick, stir in milk until it reaches a pourable consistency. Set aside and keep warm. #southwesternhotdog #hotdogrecipe #greenchile #cowboycooking #grilling

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Sunday 02 August 2026 16:05:00 GMT