Chi-Mex hot dog
1 1/2 tablespoons vegetable or olive oil
1 clove garlic, minced or crushed through a garlic press
1 can (15 ounces) black beans
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1/4 teaspoon salt
1 link Mexican chorizo sausage, about 8 ounces, casing removed
6 bakery hot dog buns
6 fully cooked Polish sausages
6 ounces Chihuahua cheese, shredded
1 cup chipotle salsa
Makes 6 servings.
Heat the oil in a skillet over medium heat. Add the garlic; cook, stirring, 1 minute. Add the beans with their liquid; mash to a coarse puree. Cook, stirring, until thickened just enough to hold their shape in a spoon, about 15 minutes. Season with the salt.
Meanwhile, heat a medium skillet over medium heat; add the chorizo. Cook, breaking up the clumps, until browned and cooked through, about 10 minutes.
Open the buns. Place on a foil-lined baking sheet. Remove some of the soft bread center in each half to make a small hollow. Spread about 1 1/2 tablespoons of beans on each half.
Heat the oven to 350 degrees. Place a sausage on top of the beans in the bottom of each bun. Top each sausage with 1 1/2 tablespoons of the browned chorizo and about 1 ounce of shredded cheese. Tent the hot dogs with foil to cover; transfer to the oven. Bake 10 minutes; remove the foil cover. Bake until cheese is bubbling, about 5 minutes. Serve with salsa.
Nutritional information per serving: 728 calories, 65 percent of calories from fat, 53 g fat, 20 g saturated fat, 123 mg cholesterol, 31 g carbohydrates, 33 g protein, 1,943 mg sodium, 3 g fiber.