Chorizo dogs with mojo verde drizzle
1 cup(s), chopped, leaves and stems
¼ tsp(s), smoked variety
1 clove(s), small, chopped
1 tbsp(s), or red wine vinegar
Cooked chicken chorizo sausage
4 link(s), 3 oz each
Reduced calorie hot dog bun(s)
Roasted red peppers (packed in water)
½ cup(s), sliced and drained on paper towels
- In a small food processor or blender, place cilantro, cumin, salt, paprika, and garlic. Pulse until finely chopped. Add oil, vinegar, and water; process until smooth (add additional water as needed, 1 tsp at a time).
- Coat a large grill pan with cooking spray. Preheat pan over medium-high heat. Grill buns, cut side down, until toasted, about 1 to 2 minutes. Grill sausages, turning occasionally, until thoroughly heated, 8 to 10 minutes.
- Arrange 1 sausage and 2 tbsp red peppers in each bun. Drizzle each with about 4 tsp sauce.
- Serving size: 1 sandwich