1½ cups shredded melting cheese (Oaxaca, mozzarella, or Monterey Jack)
Sour cream, for topping
Queso cotija, for topping
Fresh cilantro, for garnish
3 large tomatoes
8–10 chiles de árbol or serrano peppers
3 garlic cloves
¼ cup chopped cilantro
1 tsp salt
Directions
Preheat your Blackstone griddle to medium heat (about 375°F) and add a small amount of oil.
Add the sliced bell peppers to one side of the griddle. Season with Street Taco Seasoning and cook for 6–8 minutes, stirring occasionally, until softened and lightly charred. Remove and set aside.
On the other side of the griddle, cook the bacon-wrapped hot dogs for 10–12 minutes, turning occasionally until the bacon is crispy and the hot dogs are heated through.
Place the tomatoes directly on the griddle and cook for 6–8 minutes, turning occasionally, until charred and softened.
In a molcajete, mash the garlic cloves and salt into a paste. Add the chiles and continue grinding. Add the charred tomatoes and mash until the salsa reaches your desired consistency. Stir in the chopped cilantro and set aside.
Lower one side of the griddle to low heat. Sprinkle shredded cheese directly onto the griddle in piles about the size of the buns. Immediately place the buns cut-side down over the cheese to create a crispy cheese crust. Cook for 1–2 minutes until the cheese is golden and attached to the buns.
Assemble the hot dogs by placing each bacon-wrapped hot dog into a cheesy bun. Top with the cooked bell peppers, sour cream, queso cotija, and salsa molcajete.
Garnish with fresh cilantro and serve immediately.
