South-of-the-Border Buffalo Dog
BY ROBIN BARR SUSSMAN — Summer 2014
Carb lovers will dig this hefty buffalo hot dog from executive chef Philip Carter of Aliso Viejo Country Club in Aliso Viejo, Calif. It’s a wonderfully satisfying amalgam wrapped up in — surprise — a tortilla!
roasted poblano peppers
brioche hot dog bun
cheddar and Monterey Jack cheeses melted on a 12-inch flour tortilla
Wrap cheesy tortilla around bun and serve with guacamole, sour cream, and pico de Gallo.
CHEF’S TIP: “Fluffy, buttery, and slightly dense, home-baked or bakery brioche hot dog buns are the perfect vessels for lots of toppings,” Chef Carter says.