Bacon Hot Dogs Beans Chili Food

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

HOT DOGS WITH CHILI BEANS

Steps:

• In a large saucepan, cook beef, garlic and 1/2 cup onion over medium heat, until meat is no longer pink; drain. Stir in the beans, water, chili powder, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Place hot dogs in buns. Top each with 1/4 cup chili bean mixture. Serve with cheese and remaining onion.

PINK'S BACON-CHILI-CHEESE DOG

Steps:

• Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.

HOT DOGS 'N' BEANS

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours.

BAKED BEANS WITH BACON AND HOT DOGS

Steps:

• Set oven to 350 degrees F.
• Grease a 2-quart casserole dish.In a large bowl.
• In a skillet cook the bacon with onions until evenly browned.
• Add in garlic and cook stirring for 2 minutes; drain and place into a large bowl.
• Add in the 2 cans baked beans, molasses, prepared yellow mustard, dry mustard powder, seasoned salt, tomatoes and brown sugar (start with 1/2 cup and add in more to taste) mix well to combine.
• Mix in the hot dogs.
• Transfer to prepared casserole dish.
• Bake uncovered for 1 hour and 15 minutes or until thickened and bubbly.

MY BACON AND CHEESE HOT DOGS IN A BLANKET

Steps:

• Preheat oven to 375°; grab a large ungreased baking sheet or a couple of ungreased small ones.
• Unroll the crescent rolls into their 8 sections.
• For each section on the shortest end (opposite the point/tip), lay down 1/2 slice of cheese.
• Top cheese with 1/2 slice of bacon; Top bacon with uncooked hot dog.
• Roll everything up, starting with the short end just as if you were doing just a crescent roll, making sure the /tip/ is tucked underneath when you place it on your baking sheet(s).
• Place 4 wrapped dogs on each of the UNgreased small sheets OR all 8 dogs on the UNgreased large sheet.
• There should be a little space around each hot dog to allow the crescent roll to poof a little; the dogs should NOT be touching each other.
• Place in preheated oven for 13-15 minutes or until the crescent rolls are golden brown; Serve hot.
• NOTE: please don't use fat free cheese, it really doesn't melt well and the flavour is too plastic, LOL!