Field Roast Stadium Dogs with Chao Cheese Sauce, Potato Chips, & Avocado

Field Roast Stadium Dogs with Chao Cheese Sauce, Potato Chips, & Avocado

Makes 6 – 8 servings 

Prep time; 15 minutes 

Cook time; 35 minutes 

2 X packages Field Roast Signature Stadium Dogs 

Butter brioche buns 

1 large ripe avocado, diced 

¼ cup cilantro leaves 

Chao Cheese Sauce 

2 tablespoons plant-based butter 

1 ½ tablespoons flour 

2 garlic cloves, minced 

1 teaspoon smoked paprika 

¼ teaspoon ground cayenne 

¼ teaspoon ground cumin 

1 ¾ cups plant-based milk 

1 package Creamy Chao Cheese, chopped

Sea salt 


4 medium baking (Russet) potatoes 

1 quart canola oil 

Sea salt 

1. First, make the Chao Cheese Sauce. In a large saucepan, melt the butter over medium-heat. When melted, whisk in the flour and cook, stirring constantly, until golden and nutty. Add the garlic and cook for 30 seconds, keeping the mixture moving. Whisk in the milk and spices, then bring to a simmer until the sauce has thickened. Add the Chao cheese, season with sea salt, and cook until melted, creamy, thickened, and delicious. Set aside. 

2. Meanwhile, heat canola oil in a Dutch oven to 375 degrees F. 

3. Using a mandolin (or a sharp knife and a steady hand), cut the potatoes into thin rounds. Soak in ice cold water for 30 minutes, then pat dry completely. Fry, turning a few times throughout the cooking process, until golden and super crispy. Toss with sea salt and set aside. 

4. Heat a grill over medium-high heat. When ready to cook, grill your Field Roast Signature Stadium Dogs until golden, slightly charred, and cooked to perfection. Toast your buns alongside the hotdogs.

5. Build your dogs on toasted brioche buns with a Signature Stadium Dog, a dollop or two of melted Chao cheese sauce, a few chips, avocado, and cilantro. Delicious! 

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