Sonoran Hot Dogs

By stancec44

This Mexican favorite may seem over the top, but the ingredients combine to make a surprisingly addictive dog. The bacon adds smoky flavor, the mayo and pinto beans bring richness, and the salsa and pickled jalapeños provide a tangy, refreshing bite.

Ingredients

• For the pico de gallo:
• 1 medium tomato, seeded, diced (about 1/4 cup)
• 1/2 medium red onion, diced
• 1/2 garlic clove, minced
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• For the hot dogs:
• 4 hot dogs
• 4 slices bacon
• 4 large hot dog buns or torpedo rolls (preferably not split)
• 1/4 cup canned pinto beans
• 1/2 avocado, thinly sliced
• 1/4 cup pickled jalapeño slices
• Mayonnaise (for serving)
• 1/2 cup potato chips, loosely crushed
• Sprigs of cilantro (for serving)

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from epicurious.com

Preparation

Step 1

Make the pico de gallo:
Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.

Cook and assemble the hot dogs:
Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12–14 minutes.

Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.

Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.