Prepare the Chipotle Aioli: In a small bowl, whisk together Mayonnaise, minced Chipotle peppers in adobo sauce, minced Garlic, and Lime juice. Set aside.
Prepare the Hot Dogs: Grill hot dogs over medium heat until slightly charred. Slice each hot dog lengthwise.
Warm the Tortillas: Warm Handmade flour tortillas in a dry skillet or over an open flame until pliable.
Assemble the Rollups: Lay out a warmed tortilla. Spread a generous amount of Chipotle Aioli on the tortilla. Place a sliced hot dog on the tortilla and top with two thinly sliced Fermented dill pickle spears and a sprinkle of Smoked gouda.
Roll and Serve: Roll up the tortilla tightly. Repeat with remaining ingredients. Garnish with Microgreens before serving.
Ingredients
8
88Handmade flour tortillas- inch
44Boar hot dogs-premium quality
88Fermented dill pickle spears-thinly sliced
1/4 cup57 gSmoked gouda-shredded
1/2 cup113 gMayonnaise
1 tbsp15 mLChipotle peppers in adobo sauce-minced
1 clove1Garlic-minced
1 tsp5 mLLime juice-freshly squeezed
1 tbsp15 mLMicrogreens
Equipment
Grill
Skillet
Cutting board
Knife
Small bowl
Whisk
Instructions
Prepare the Chipotle Aioli: In a small bowl, whisk together Mayonnaise, minced Chipotle peppers in adobo sauce, minced Garlic, and Lime juice. Set aside.
Prepare the Hot Dogs: Grill hot dogs over medium heat until slightly charred. Slice each hot dog lengthwise.
Warm the Tortillas: Warm Handmade flour tortillas in a dry skillet or over an open flame until pliable.
Assemble the Rollups: Lay out a warmed tortilla. Spread a generous amount of Chipotle Aioli on the tortilla. Place a sliced hot dog on the tortilla and top with two thinly sliced Fermented dill pickle spears and a sprinkle of Smoked gouda.
Roll and Serve: Roll up the tortilla tightly. Repeat with remaining ingredients. Garnish with Microgreens before serving.
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