Ingredients
| Chimichurri Sauce | |
|---|---|
| ½ | cup chopped parsley |
| 2 | tablespoons red wine vinegar |
| 3 | cloves garlic |
| 2 | tablespoons fresh oregano leaves |
| 2 | tablespoons crushed red pepper |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
| ½ | cup olive oil |
| Chili Green Dogs | |
|---|---|
| 8 | hot dogs, cooked according to package directions |
| 8 | hot dog buns, split and toasted |
| 1 | (15-ounce) can STAGG® CLASSIC® Chili No Bean, heated |
| 1 | cup guacamole |
| 1 | cup sautéed onions |
| Chimichurri Sauce | |
| Chopped cilantro | |
| Lime wedges |
Directions
For the Chimichurri Sauce
In bowl of food processor, combine ingredients. Pulse to chop. With processor running, drizzle in olive oil until combined.
For the Chili Green Dogs
Cook hot dogs according to package directions. Place heated hot dogs in buns. Top with chili, guacamole, onions, chimichurri sauce. cilantro and limes.