MEXICAN STYLE HOT DOGS
Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema.
Provided by Janette
Categories Dinner Ideas
Time 15m
Number Of Ingredients 15
Steps:
- Add the avocado, sour cream, lime juice, hot sauce and salt to a food processor. Pulse until smooth, add to a squeeze bottle and refrigerate.
- To a bowl add the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt and pepper.Mix well and refrigerate.Preheat grill.
- Grill the hot dogs for about 5 to 7 minutes, turning occasionally until they have good grill marks.Open up the buns and add them face down onto the grill for only about 1 minute (they can burn very quickly).
- To serve: add franks to buns, top with salsa and drizzle with crema.
Nutrition Facts : Calories 522 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 27 grams fat, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 dog, Sodium 1490 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MEXICAN STYLE HOT DOG
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grill, steam or boil the hot dogs, and then place in the buns. First top the hot dog with some ketchup, mayonnaise and mustard, then top with some pickled jalapenos and crushed chips.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
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.
MEXICAN HOT DOGS
Make Mexican Hot Dogs topped with fresh salsa, chopped green chiles and shredded cheese in just 15 minutes. You'll love these tasty Mexican Hot Dogs!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Grill franks 7 to 9 min. or until heated through, turning occasionally.
- Fill buns with franks; top with remaining ingredients.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 740 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 12 g
MEXICAN HOT DOGS
Just a slightly different hot dog that the kids & adults love. Adjust the hotness to your liking
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 12 Hotdog rollups
Number Of Ingredients 5
Steps:
- Spread the heated beans on a warm tortilla.
- Place a frankfurter on top.
- Sprinkle with cheese and roll up the tortilla.
- Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
- Serve with the salsa of your choice.
MEXICAN HOT DOGS
My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. -Amanda Brandenburg, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mash avocado with a fork, stirring in lime juice, salt and pepper. Grill hot dogs, covered, over medium heat until heated through, 7-9 minutes, turning occasionally., Serve in buns. Top with avocado mixture, tomato, onion and bacon.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 844mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
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