Seadog from Sonic Prime
Seadog from Sonic Prime
Ingredients
For the Creamy Green Sauce
- 2 green bell peppers, chopped
- 3 garlic cloves, smashed
- 1 avocado, halved and pitted
- 2 tablespoons pickled jalapeño brine
- 1 teaspoon Cholula Jalapeño Poblano Hot Sauce, or to taste
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Toppings
- 2 fresh green jalapeños, sliced into rings
- 4 ounces Monterey Jack cheese, grated
- 1/4 cup red onion, diced
For the Seadog Assembly
- 4 hot dogs, red or orange colored
- 4 hot dog buns
Instructions
- 1
Preheat oven to 400°F. On a baking tray, toss the chopped green bell peppers and smashed garlic cloves with 1 tablespoon of olive oil, salt, and black pepper. Roast for 15 minutes, or until softened and slightly charred.
⏱️ 15 min•🌡️ 400
- 2
Once roasted, transfer the bell peppers and garlic to a blender. Add the halved avocado, pickled jalapeño brine, and Cholula Jalapeño Poblano Hot Sauce. Blend until a smooth, light green, creamy sauce forms. Taste and adjust seasoning if needed. Transfer the sauce to a glass bowl and set aside.
⏱️ 5 min - 3
Prepare the toppings: slice the fresh green jalapeños into rings, grate the Monterey Jack cheese, and dice the red onion. Set aside.
⏱️ 5 min
- 4
Heat a large skillet over medium heat. Add the hot dogs and cook for 5-7 minutes, turning occasionally, until heated through and lightly browned on all sides.
⏱️ 7 min
- 5
To assemble each Seadog, place a cooked hot dog into a hot dog bun. Spread a generous spoonful of the creamy green sauce over the hot dog.
⏱️ 1 min
- 6
Top with a layer of grated Monterey Jack cheese and sprinkle with diced red onion. Arrange several slices of fresh green jalapeño rings on top. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seadog from Sonic Prime
Ingredients
For the Creamy Green Sauce
- 2 green bell peppers, chopped
- 3 garlic cloves, smashed
- 1 avocado, halved and pitted
- 2 tablespoons pickled jalapeño brine
- 1 teaspoon Cholula Jalapeño Poblano Hot Sauce, or to taste
- 1 tablespoon olive oil
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Toppings
- 2 fresh green jalapeños, sliced into rings
- 4 ounces Monterey Jack cheese, grated
- 1/4 cup red onion, diced
For the Seadog Assembly
- 4 hot dogs, red or orange colored
- 4 hot dog buns
Instructions
- 1
Preheat oven to 400°F. On a baking tray, toss the chopped green bell peppers and smashed garlic cloves with 1 tablespoon of olive oil, salt, and black pepper. Roast for 15 minutes, or until softened and slightly charred.
⏱️ 15 min•🌡️ 400 - 2
Once roasted, transfer the bell peppers and garlic to a blender. Add the halved avocado, pickled jalapeño brine, and Cholula Jalapeño Poblano Hot Sauce. Blend until a smooth, light green, creamy sauce forms. Taste and adjust seasoning if needed. Transfer the sauce to a glass bowl and set aside.
⏱️ 5 min - 3
Prepare the toppings: slice the fresh green jalapeños into rings, grate the Monterey Jack cheese, and dice the red onion. Set aside.
⏱️ 5 min - 4
Heat a large skillet over medium heat. Add the hot dogs and cook for 5-7 minutes, turning occasionally, until heated through and lightly browned on all sides.
⏱️ 7 min - 5
To assemble each Seadog, place a cooked hot dog into a hot dog bun. Spread a generous spoonful of the creamy green sauce over the hot dog.
⏱️ 1 min - 6
Top with a layer of grated Monterey Jack cheese and sprinkle with diced red onion. Arrange several slices of fresh green jalapeño rings on top. Serve immediately.
⏱️ 2 min