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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Manchengo Cheese and Garlic Hot Dogs Cooking View

I rarely eat hot dogs, but maybe a month or so ago, totally out of the blue, I had a major craving for a hot dog.  I bought turkey hot dogs which I usually really like, and they were good but they just did not satisfy my craving.  I gave in and bought the real deal, ate one for lunch and it was delicious!  Then, maybe a week later my issue of Bon Appetit arrived in the mail with an article titled, “Around the World in 80 Dogs”.  This just kept the craving rolling because as I read through the article, I saw so many variations that sounded really great.  Then my only problem was which to try first.  I ended up trying this, their Spanish variation on hot dogs.  The grilled dogs are topped with shredded manchengo cheese and then a relish made of roasted garlic, roasted red pepper and parsley.  Yum!  Just as you might expect from the description, these were very tasty and a unique spin on a plain old hot dog.  I am looking forward to trying several of the other varieties described in the article.

Manchengo Cheese and Garlic Hot Dogs
Yield: 6 hot dogs


For the relish:
2 large heads of garlic, top 1/2-inch cut off
5 tsp. extra-virgin olive oil, divided
1/2 cup roasted red pepper from a jar, drained and diced
1 tbsp. fresh parsley
Coarse kosher salt

For the hot dogs:
6 grilled or toasted hot dog buns
6 grilled all-beef hot dogs
2 oz. Manchengo cheese, grated (I used a lot less than the full 2 oz.)
Balsamic vinegar

Cooking View


  • To make the relish, preheat the oven to 400° F.  Place each head of garlic, cut side up, in the center of a square of aluminum foil.  Drizzle each with a teaspoon of olive oil, and enclose in the foil.  Place the packets on the oven rack.  Roast until the garlic is tender, about 45 minutes.  Open the packets and let cool for 15 minutes.

  • Once cooled, squeeze the garlic cloves into a small bowl.  Mash enough roasted garlic to measure 1/4 cup.  Transfer the 1/4 cup to a bowl.  Mix in 3 teaspoons olive oil, red peppers, and parsley.  Season with coarse salt and pepper.

  • Place a hot dog in each bun.  Top each grilled hot dog with shredded Manchengo cheese, the garlic relish, and a drizzle of balsamic vinegar.  Serve.


  • These look delicious, Annie! I also found this article online and decided to try a few. After your post, this version is definitely next on the list.
    I highly recommend the “Greek”, “Breakfast Burrito” (I added a little cheese to my eggs :) ) and the “Chilean” (I mixed in a little fresh dill w/ the mayo).
    Keep those awesome recipes coming! I don’t know how you find the time to be mommy, wife, doc, and amazing chef and chef-blogger! Great job!

  • I saw that article and the Manchego & Garlic looked/sounded best to me too! I might just have to try it out!

  • I find myself craving a dog every once in a blue moon too.

    That relish looks so good. It’s gotta be a flavor explosion!

  • Hi Annie! I love all of your recipes. I was wondering if you could do a post featuring all of your favorite kitchen tools. That would be so helpful!

  • I love that these made Hot Dogs gourmet!

  • Julia Witbeck

    These look great! This reminds me of one of my favorite recipes! If you haven’t tried this version – you absolutely must. I don’t want a hot dog any other way! Bobby Flay’s Nacho Dog! SO delicious!

  • I wish I would’ve had this recipe last night when I made boring old hotdogs for dinner. These look so delicious!!! (I checked all of them out on Bon Appetit’s website.) I can’t wait til next time we have hotdogs so I can try one of them!

  • Annie

    Hi Julia,
    Um, nacho dog sounds AWESOME! I will totally have to try that. YUM!
    :) Annie

  • These look so good! The relish sounds delicious. I never thought to put cheese on a hot dog, but I’m sure it’s great!

  • Hot dogs and summer really do go hand in hand. I don’t crave them often either, but when I do, I really want one! Love your gourmet version!

  • these sound totally yummy!

  • Wow!! Great pic! Looks so delicious! I like the combination!

  • Like you, I rarely eat hot dogs… but you definitely made me want to try this recipe!!

  • These are a great way to celebrate National Hot Dog Month :) I went to a local/famous place a week ago and my friend ordered a hot dog that had aged machengo (and saffron rouille). I’m sure the Bon Appetit list will keep you busy for a while but you should check out the specials at if you need any other inspiration :)

  • nutmegnanny

    Oh I have to make these! My boyfriend would love them!!!!

  • Annie

    Hi Lindsay,
    I have had a couple similar requests before. I think what I may do is actually make a separate page on the blog featuring my kitchen equipment and favorite cookbooks. Don’t know how soon it will be up since I just started my residency, and I am fairly busy, but I’ll try to get to it eventually!
    :) Annie

  • Juliann

    I was looking for a meal to make for 14 people on vacation and that article is PERFECT–A hotdog bar it is. These look so good now I am craving a hotdog!

  • Annie

    Hi Juliann,
    Glad you like the hot dog idea! If you are looking for any more vacation food ideas, I actually recently did a blog post about cooking for a crowd on vacation. In case you haven’t seen it yet, here it is. Enjoy!
    :) Annie

  • Oh manchego…. Sounds/looks like I gotta pick up that Bon Appetit!

  • I have received the same Bon Appetit magazine. My husband was just drooling looking at around the world hot dogs! Looks like I am going to have to step it and make a few too! Thanks for reminding me :-)

  • Caitlin

    This was the first recipe from that article I made as well. Sooo god! I highly recommend the Chilean as well, with the addition of a little hot sauce over top.