Description
Queso Kielbasa Dogs combine smoky Polish sausage with creamy Tex-Mex queso, tucked into toasted buns for the ultimate comfort food fusion.
Ingredients
- Kielbasa Sausages: 4 large links — smoky and hearty, the star of the dish
- Hot Dog Buns: 4 — soft vessels that cradle all the goodness
- Olive Oil or Butter: 1 tablespoon — for grilling the kielbasa and toasting buns
- Cheddar Cheese: 1½ cups, shredded — the base of the queso
- Monterey Jack Cheese: 1 cup, shredded — adds creaminess and stretch
- Milk: 1 cup — thins out the queso into pourable perfection
- All-Purpose Flour: 2 tablespoons — helps thicken the sauce
- Butter: 2 tablespoons — combines with flour for a smooth roux
- Garlic Powder: ½ teaspoon — adds savory depth
- Chili Powder: ½ teaspoon — a gentle smoky kick
- Jalapeño (optional): 1, finely diced — for heat and freshness
- Fresh Cilantro (optional): 2 tablespoons, chopped — garnish for brightness
Instructions
- Preheat Your Equipment: Heat grill, grill pan, or skillet over medium-high heat.
- Combine Ingredients: In a saucepan, melt butter, whisk in flour, then slowly add milk. Stir until smooth. Add cheeses, garlic powder, and chili powder. Stir until creamy, then add jalapeños if desired.
- Prepare Your Cooking Vessel: Brush kielbasa with oil or butter. Place on grill or skillet.
- Assemble the Dish: Cook kielbasa until browned. Toast buns lightly.
- Cook to Perfection: Place kielbasa inside buns and pour queso generously on top.
- Finishing Touches: Garnish with cilantro or extra jalapeños.
- Serve and Enjoy: Serve hot with chips, fries, or salad.
Notes
- Use freshly grated cheese for smoother queso.
- Toast buns to prevent sogginess.
- Keep queso warm in a slow cooker for parties.
- Split kielbasa lengthwise for more char.