Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot Dog."
Sometimes you feel the need to do something healthy. If it isn't some crazy news article telling you that hot dogs are the cause of global warming, poverty, and rogue asteroids that will destroy the earth, then it is some co-worker or family member nagging you about your dietary choices. Now, you can grill up the Green Monster dog, quell that hounding for a hot dog that your taste buds are throwing your way, and have the best of both worlds: a hot dog and something that is actually good for you.
We use Field Roast brand veggie dogs (since we feel they taste the best) and a ton of green vegetables that will have the hot dog haters in your life green with envy.
|Prep time||Cook time||Ready in||Yields|
6 to 8 hot dogs
- 1 package hot dog buns
- 1 package veggie dogs, Field Roast brand
- 2 avocados
- 1 jar tomatillo relish
- 1 bunch cilantro
- 6 jalapeños
- 1 jar sport peppers
- 1 can cooking spray
- Slice the avocados into small wedges. Set aside.
- Dice the jalapeños. Set aside.
- De-stem the cilantro. Set aside.
- In a skillet over medium heat, cook the veggie dogs, rolling frequently to ensure even cooking. Veggie dogs tend to stick, so spray generously with cooking spray as needed.
- When the veggie dogs are cooked, lay them into the buns. Spoon in enough tomatillo relish to cover the frank, lay in avocado wedges, and add jalapeños and sport peppers to taste. Top with cilantro.