Sonora Scramble Food

SONORAN STYLE HOT DOG

Sonoran Style Hot Dog image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound)
8 thin slices bacon, such as Oscar Mayer
4 tablespoons salted butter, at room temperature
8 fresh bolillo rolls, each sliced into a "pocket" to catch all the fillings (see Cook's Note)
1 cup refried beans, warmed
2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows
Fresh cilantro leaves, for garnish
Hot sauce, for serving
1/2 cup finely chopped fresh cilantro
1/4 cup mayonnaise
1 tablespoon hot sauce
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.

SONORA SCRAMBLE

Sonora Scramble image

Just a Mexican version of scrambled eggs. I usually put in 2 jalapeno pepper finely chopped. You may want to drain off some fluid (from the tomatoes) before adding the eggs

Provided by Bergy

Categories Breakfast

Time 23m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup onion, chopped
1 cup sweet green pepper, chopped
2 tablespoons butter
2 medium tomatoes, chopped
3 eggs, beaten
1/4 cup monterey jack cheese, shredded ("or" other cheese of your choice)
2 -4 flour tortillas
your favorite salsa

Steps:

Cook the onion and pepper in a skillet in the butter until the onion is translucent.
Add tomatoes.
simmer 5 minutes.
Add the eggs.
Cook like scrambled eggs.
When cooked sprinkle the cheese over the eggs and allow it to melt.
Serve warm with hot tortillas and salsa.

Nutrition Facts : Calories 429, Fat 26, SaturatedFat 13, Cholesterol 360.4, Sodium 464.1, Carbohydrate 32.5, Fiber 4.8, Sugar 9.7, Protein 18

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