Photo of Chorizo dogs with mojo verde drizzle by WW

Chorizo dogs with mojo verde drizzle

Points® value
Total Time
20 min
10 min
10 min
Spice up your lunch or dinner with robust Spanish flavours. In place of standard hot dogs, grill up chicken chorizo sausages, and top them with a classic sauce made from cilantro, sherry vinegar, and spices.



1 cup(s), chopped, leaves and stems

Ground cumin

½ tsp(s)

Kosher salt

¼ tsp(s)


¼ tsp(s), smoked variety


1 clove(s), small, chopped

Olive oil

1 tbsp(s)

Sherry vinegar

1 tbsp(s), or red wine vinegar


2 tbsp(s)

Cooking spray

5 spray(s)

Cooked chicken chorizo sausage

4 link(s), 3 oz each

Reduced calorie hot dog bun

4 item(s)

Roasted red peppers (packed in water)

½ cup(s), sliced and drained on paper towels


  1. 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).
  2. 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.
  3. Arrange 1 sausage and 2 tbsp red peppers in each bun. Drizzle each with about 4 tsp sauce.
  4. Serving size: 1 sandwich


If you can’t find chicken chorizo, you can substitute another type of chicken sausage—chipotle sausages or Italian sausages would be delicious. Be sure to blot the red peppers with a paper towel to dry them off so that they don’t sog out the buns.