Taco Dogs

Taco Dogs
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Meet the Taco Dog – it’s a taco and it’s a hot dog.

taco dogs

That’s right – a Taco Dog, a southwestern twist on a big city favorite. Besides the grilled tortillas, and corn and jalapeno with red pepper salsa the real secret is in the cheese. Taco cheese is what makes a Taco Dog. Follow along and make a bunch yourself. Grill your dogs, put them in the tortillas with your relish and cheese, roll them up and close them tight with a toothpick. Grill again to melt the cheese – it’s that easy to turn your regular hot dog into a Taco Dog.

Note: Grilling hot dogs is the easiest thing in the world because they’re already cooked before you start. Just fire the grill up to medium high and put the dogs on. Once they get grill marks all the way around, they’re done and you can tuck them in their tortilla beds.

Taco Cheese

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cup

Serving Size: 2 tablespoons

Calories per serving: --

Fat per serving: --

An easy way to add Mexican flavor to hot dogs.


  • 8 ounces mild Cheddar cheese
  • 8 ounces Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon mild cayenne pepper


  1. Grate the Cheddar and Monterey Jack cheeses with a fine grater.
  2. Mix the cumin, coriander and cayenne pepper into the cheese.
  3. Sprinkle the mixture on your hot dogs.


This cheese is a great way to sneak in flavor.

Charred Corn Relish

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 cups

Serving Size: 1 tablespoon

Calories per serving: --

Fat per serving: --

This is a really simple and tasty relish


  • 2 ears of corn, shucked and corn silk removed
  • 1 large red pepper
  • 3 jalapeño peppers
  • ¼ teaspoon honey or agave nectar
  • Salt and pepper to taste


  1. Preheat the grill to medium high.
  2. Grill the corn until it is charred on all sides.
  3. Remove the corn from the cob using a sharp knife and slicing downward in one clean push.
  4. Dice the red pepper finely after removing the seeds.
  5. Dice the jalapeños finely, removing the seeds and white vein (the white vein is where the heat is so remove as much of that as you like).
  6. Mix everything in a bowl and add your sweetener and salt and pepper to taste.


Try this on steak and fish as well as eggs for a delightful twist.


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