Oh crap! I ran out of hotdog buns, and a pack of delicious Hebrew National premium hotdogs are begging to be eaten. Don’t panic though. I have a few options. I could char them in a pan or take the easy route with a microwave.
Nah! I mean, heck no. I’m not doing either. Why? Because I have an air fryer and an imagination. Hmmm… Those poblano peppers are staring at me, too. So why not use the poblano pepper as a bun!?
This ultra-simple recipe, and I use the term loosely, is incredibly delicious. Here’s my method — and madness!
- Hebrew National Hotdogs
- Poblano Chili Pepper
- Mustard (maybe?)
- Cubed Avocado
- Anything Else You Want!
Preparing this recipe centers more on cooking method than ingredients. So feel free to add whatever you want. It’s really about timing the poblano chili pepper with the cheese and hotdog.
Here’s how I did it.
Preheat air fryer to 385 degrees and set the timer for 3 minutes. Split the poblano chili pepper and wash it thoroughly while removing all seeds. Lay the pepper flat on a plate and sprinkle with some salt and cracked pepper. Place it flat in the air fryer and air cook for 3 minutes.
Next. After the 3 minutes is up. Slice the Hebrew National hotdogs and fold them open. Place gently in the middle of the half cooked peppers. Sprinkle with shredded cheese to an amount of your liking; close the air fryer and set the timer for an additional 5 minutes.
Pow! Fresh hotblano! Get it? Poblano chili pepper, hot dog… never mind.
Add whatever toppings you want after it’s done air frying! I just roll with generic yellow mustard on one and cubed avocado on the other. But c’est la vie! Get creative and do what ya’ want.
Note: Air Fryer time and temps will vary depending on make and model. Time and temps provided are based on the InstaPot Vortex. I love this thing!