Ingredients

The following ingredients have 2 Servings
  • Salsa verde:
  • 2 cup Medium tomatillos (just over 1/4 once broiled and mashed)
  • 1 Jalapeno Pepper
  • Juiced from the roasted tomatillos and jalapeno.
  • 1 Tbsp garlic (minced *)
  • 2 Tbsp Onion (diced)
  • 1/4 Cilantro (roughly chopped)
  • Salt/pepper to taste
  • 2 Turkey Franks
  • 2 Slices of Turkey bacon
  • 2 Whole wheat hot dog buns
  • 2 Oz Queso Fresco (crumbled)

Instruction

  • To make the salsa verde:
  • Line a small baking tray with tinfoil and turn your broiled to high.
  • Peel the papery skin off the tomatillos and place them, along with the jalapeno pepper, onto the prepared baking tray and broil until the skin goes dark, about 15 mins. Flip and repeat for another 10-15 mins. My jalapeno was done a little bit before the tomatillos, so I just took it out earlier.
  • Mash up the tomatillo and place it into a medium food processor. Also, roughly chop the 1/2 of the jalapeno (about 1 tbsp chopped) and it in as well. **
  • Add the rest of the ingredients into the food processor and process until smooth and well combined. Set aside.
  • heat your grill up to medium heat.
  • Wrap one slice of turkey bacon around each turkey frank, and place cut side down on the grill.
  • Grill until each side is cooked and is nice and charred.
  • To assemble:
  • Spread some of the Salsa verde along one side (or both if you like!) of a bun, and place a turkey frank on top. Cover with queso fresco and DEVOUR!