Menu Enter a recipe name, ingredient, keyword...

Sonoran Hotdogs with Bacon, Pico de Gallo & Avocado


These aren't your average dogs: hot dogs wrapped in bacon (!), topped with pinto beans, avocado slices, chips, mayo, chips, and cilantro.

Google Ads
Rate this recipe 4.7/5 (6 Votes)


  • 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 fresh cilantro, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 4 hot dogs
  • 4 slices bacon
  • 4 large hotdog 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


Servings 4
Adapted from


Step 1

Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.

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.

Warm pinto beans in a small saucepan on the stove or grill.

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

You'll also love

Review this recipe

Avocado Caprese Salad Chicken, Avocado and Grapefruit Salad