Hot Dogs With Poblanos, Pepper Jack and Tomatillo

• 2 tablespoons olive oil
• 3 poblano chiles, cut into 1/2-inch-wide strips
• 1 large onion, sliced
• 1 pinch salt
• 6 angus hot dogs
• 1 cup purchased salsa verde (tomatillo salsa)
• 13 cup fresh cilantro, chopped
• 6 hot dog buns
• 2 ounces monterey jack pepper cheese, thinly sliced
• crumbled Cotija cheese or feta cheese

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add poblanos and onion; sprinkle with salt.
3. Saute until chiles soften, 10 to 12 minutes.
4. Transfer mixture to bowl.
5. Add hot dogs to same pan.
6. Add 1 cup water; cover.
7. Boil until heated through, 5 minutes.
8. Meanwhile, preheat broiler.
9. Combine salsa verde and cilantro in small bowl.
10. Place 1 hot dog in each bun; place on baking sheet.
11. Cover each with slices of cheese.
12. Broil until cheese melts, about 2 minutes.
13. Top with chile-onion mixture; then Cotija cheese and salsa.

olive oil, chiles, onion, salt, purchased salsa verde, fresh cilantro, hot dog buns, pepper cheese, feta cheese

Taken from www.food.com/recipe/hot-dogs-with-poblanos-pepper-jack-and-tomatillo-454341 (may not work)