Chorizo dogs with mojo verde drizzle
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Spice up your lunch or dinner with robust Spanish flavors. 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. 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.
Ingredients
Cilantro
1 cup(s), chopped, leaves and stems
Ground cumin
½ tsp
Kosher salt
¼ tsp
Paprika
¼ tsp, smoked
Garlic
1 small clove(s), chopped
Olive oil
1 Tbsp
Sherry vinegar
1 Tbsp, or red wine vinegar
Water
2 Tbsp
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
Instructions
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
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